- 2 medium eggplants
- 2 Tablespoon olive oil
- 1/2 teaspoon dried or fresh oregano
- Heat grill.
- Cut eggplant vertically (1/4 of an inch slices). Brush both sides with olive oil.
- Grill 3-4 minutes on each side or until grill marks are present.
- Transfer to serving plate and sprinkle with dried or fresh oregano.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!