5–6 cloves garlic, pulverized
Juice from 1/2 lemon
1/2 cup extra-virgin olive oil (use a
high-quality local brand)
1 pound Japanese eggplants
Mix pulverized garlic, lemon juice,
and olive oil. Slice Japanese type
eggplant lengthwise and brush the
cut side with the garlic oil. Sprinkle
with salt. Place on grill or broiler
pan and cook until tender and
golden brown all over, turning once
if eggplant halves are thick.
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.