I am a huge fan of grilled eggplant. Normally I use the small Italian style eggplants but last week I experimented with Asian-style eggplants on the recommendation of someone at our local veggie market. I cut each eggplant in half lengthwise and drizzled garlic olive oil on it. Then Robert grilled them till they were mushy inside. Absolutely delicious!
Contributed by Teresa Salter