Ingredients

The following ingredients have 6 Servings
  • 3 graffiti, confetti or Japanese eggplants
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves
  • 3 tablespoons fresh rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup freshly grated Parmesan cheese

Instruction

  • Heat grill to medium.
  • Cut tip from eggplants and halve lengthwise. With a sharp knife, make cross hatch marks by scoring one way then the opposite way on the cut side of each eggplant.
  • In a small food processor, (like this one), mix oil, garlic, rosemary, salt and pepper until an oily paste forms.
  • Spread this on the cut side of the eggplants and grill cut side down for 5 minutes. Gently turn and cook for two to five minutes on the skin side until they are cooked through but not mushy soft.
  • Top with grated cheese and serve immediately.