Preparation:
Peel the eggplant, and then cut into 3/4" slices.
Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper.
Place eggplant about 3 to 4 inches from coals.
Grill over medium coals 10 minutes or until tender, turning and basting occasionally.
SOURCE: Southern Living Magazine, sometime in the 1970s. |
