Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp minced garlic
- 1 stick (½ cup ) butter , softened
- 2 medium eggplants , sliced ½ inch thick
- Salt
- Freshly-ground black pepper
- Olive oil
Directions
Fold garlic into butter. Shape into a narrow log using parchment or wax paper, and refrigerate until needed.
Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it "sweats". Leave it without touching.
Rinse eggplant. Pat dry with paper towels , and brush with olive oil.
Season liberally on both sides with salt and freshly ground black pepper.
Preheat grill to medium-high heat.
Add eggplant to grill, and cook until marked and slightly charred on both sides.
Place a pat of butter mixture on top of each piece and wait until butter is melted before serving.