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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

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Baji’s Grilled or Broiled Eggplant

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

Coarse salt

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.

1 thought on “Baji’s Grilled or Broiled Eggplant”

  1. Pingback: Seasonal Recipes | Edible Shasta Butte

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