Grilled Eggplant With Sweet Pepper-Tomato Topping
Need a gluten free, primal, and fodmap friendly side dish? Grilled Eggplant With Sweet Pepper-Tomato Topping could be a tremendous recipe to try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 72 calories, 2g of protein, and 3g of fat each. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have olive oil, coarsely ground pepper, pepper-tomato topping, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 10 minutes.
Instructions
Preheat grill to 400 to 450 (high).
Cut each eggplant lengthwise into 5 (1/2-inch-thick) slices.
Brush both sides of eggplant with oil; sprinkle with salt and pepper.
Grill eggplant, covered with grill lid, over 400 to 450 (high) heat 2 to 3 minutes on each side or until lightly browned and slightly charred.
Serve immediately with Sweet Pepper-Tomato Topping.
*4 Chinese eggplants or 6 Japanese eggplants (about 1 1/2 lb.), cut diagonally into 1/2-inch-thick slices, may be substituted.