These delectable slices are equally good hot off the grill or at room temperature, either naked on their own or dressed up. This recipe calls for globe eggplants, but you can use any type of eggplant, including the slender Asian ones sliced lengthwise (these will cook faster, so pay attention that they don’t burn).
Interesting accompaniments might include thin-thin mozzarella slices, or a tomato slice and single basil leaf, or mango salsa, or peach chutney, or arugula dressed with vinaigrette.
—From Picked at the Peak by Deborah DeBord, Ph.D.
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