Grilled Japanese Eggplant, from Molly Sims and Gavin Murphy
3 Japanese eggplants – halved lengthwise
Dijon Rosemary Marinade:
2 tbsp rosemary – chopped
½ lemon – juiced
1 tbsp Dijon mustard
1 cup olive oil
Put all ingredients in a container, close tightly and give it a good ol’ shake. Taste and adjust seasoning if you prefer.
30 mins before cooking toss eggplant in a large bowl and let sit.
Grill on medium heat on your grill flesh side down until grill marked. Turn over and put on shelf if your grill has one or move to lower heat side of grill. Cook until tender to touch.
Serve on a platter and drizzle any additional marinade over.
*For Molly’s full story, Click Here
*Photographed by Alli Shepherd