Source: CSA member Susan Hutterer

  • 1 medium or large eggplant
  • Olive oil
  • 1 TB sesame oil
  • 1 TB soy sauce
  • 1 clove garlic, minced
  1. Make sauce of the sesame oil, soy sauce, and garlic.  Set aside.
  2. Slice eggplant into slices about ½” thick or smaller.  Spread olive oil on both sides of each slice.
  3. Lay slices on rack of pre-heated grill.  Watch closely and turn when browning; grill second side.
  4. When done, dip each slice in the sauce or spread out on a plate and drizzle the sauce over it all.

From September 11, 2009 Fox & Fawn Farm Newsletter

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