Looking for something a little different to serve with grilled chicken? Eggplant couldn’t be easier. Often overlooked as a grilling option, all it requires is slicing and a bit of seasoning and the result is a top-notch side dish.
1About 10 minutes prior to grilling wash and dry the eggplant, but do not peel. Slice into ¾ inch slices, discarding the stem, and place on a piece of wax paper
2For both versions, combine the remaining ingredients. Drizzle the mix over both sides of the eggplant and rub lightly all over with your fingertips. Let sit for 5-10 minutes before grilling.
3To grill, place on a clean, well-oiled medium hot grill grate. Grill until lightly brown on both sides, but do not over cook or the slices may become too tender to remove from the grill in one piece. Use a large heat-proof spatula to flip the slices (tongs might tear the slices). Serve hot or at room temperature.