Recipe Tuesday: Spicy Grilled Eggplant

Today's recipe comes from my Williams-Sonoma Vegetarian cookbook. I have no idea how I ended up with this cookbook (I've never even been to a Williams-Sonoma store), but it has some really yummy, easy recipes.

Ingredients:
2 small globe eggplants
salt
6 Tbs olive oil
freshly ground black pepper
3 cloves garlic, minced
1 Tbs red wine vinegar
1/4 tsp red pepper flakes
2 Tbs chopped fresh parsley

You can use either a charcoal grill or my old pal George Foreman. Heat up the grill of your choice and cut the eggplants into 1/4 inch wide slices. Place the slices in a colander and salt them to draw out their moisture. Let them set out for 30 minutes, then rinse with water and pat dry with paper towels. Brush the slices with 4 Tbs of the olive oil and season to taste with salt and black pepper. Place them on the grill, turning occasionally, until they are tender (about 10-12 minutes). If you're using a George Foreman, you don't need to turn them and the grilling time is cut by half.

While the eggplant is grilling, stir the garlic, remaining 2 Tbs of olive oil, and vinegar in a small bowl. Place the grilled eggplant slices in a serving bowl and drizzle the garlic-oil mixture over the top. Sprinkle with the red pepper flakes and parsley.