Grilled Eggplant- August Recipe of the Month

So simple, even I can make this! And, eggplant is one of those healthy veggies. Vitamins K & B6, Folate, Thiamin, Potassium, Manganese & dietary fiber. And relatively low calories. (High in salt, tho.)

In trying to eat throughout the color wheel, nothing does purple like eggplant!

What you need to do this:

1 eggplant (medium size for 2)
olive oil
thyme (crushed or fresh)
salt
pepper

Slice eggplant into thick chunks. Slicing on a diagonal gives you nicer looking slices with a long eggplant. A bulbous eggplant will give nice slices cut straight on. Mix the olive oil, salt, pepper & thyme together in a small bowl. Brush both cut sides of the eggplant with mixture. (No specific measurements, just what tastes good to you.)

Preheat grill. Pop those eggplant slices on the grill and cook until the 'white' flesh is soft, but not soggy. This doesn't take long, so if you are having meat, too, you'll want that to be almost done before you start the eggplant on the grill.

We had our eggplant with lamb chops from the Friday farmers market at LL Bean.

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