OK, here's my favorite:
Slice eggplant into 3/4" thick rounds.
Combine equal parts (maybe 1/2 cup each) olive oil, low-sodium soy sauce, chopped garlic, and chopped rosemary in a blender.
Pour liquid over eggplant slices and marinate briefly.
Grill slices until soft.
I usually grill them indoors on a George Foreman grill, but have used an outdoor grill, too.
The marinade also works well with zucchini and other summer squashes, and is delicious on salmon.
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