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Grilled Eggplant with Parsley and Garlic

1 Eggplant, peeled and sliced into ¼ inch thick discs

Salt 

1 handful of fresh parsley, cleaned and minced

2 large cloves of garlic, minced

Good quality extra virgin olive oil for drizzling 


5 ingredients and the simplest, most delicious eggplant recipe ever. I can’t claim it as my own, however. Here’s a little backstory for you. I’m a professional musician (I play the sax) and have had the honor of touring internationally with artists such as Beyoncè and JayZ. After we ended a portion of the tour in Paris, I made the spontaneous decision to move to Tuscany the next day instead of coming back to New York. My life became a plot from a movie practically, as I found myself living on a farm in the rolling hills of wine country, dating a chef, driving a vespa, the whole thing... Anyway, this is his recipe. Stolen. Guilty. Here we go... 


Lightly season both sides of the eggplant slices with salt. On a large grill pan over medium heat (or if you have a grill, even better), cook the eggplant until golden brown on both sides (approx 3–4 minutes each side). No oil needed at this point, Just salt! 


Transfer golden eggplant to a serving plate, sprinkle with parsley and raw garlic, and douse with a very generous amount of olive oil. Continue layering the cooked eggplant with garlic, parsley, and olive oil until you cook all of the eggplant. 

Enjoy right away, Neighbor!


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