Grilled Spicy Eggplant
2 ½ lb. Italian eggplant, cut crosswise into ½” thick rounds
2 T. OLIVE MILL Chili Pepper oil
1 t. garlic powder
1 t. OLIVE MILL Red Wine vinegar
½ t. salt
Crushed red pepper flakes
Chopped parsley
Place eggplant in stovetop grill pan. Mix together oil, garlic powder, red wine vinegar and salt. Brush mixture over eggplant slices. Grill 8-10 minutes, turning once, until tender. Sprinkle with crushed red pepper flakes and parsley to garnish.
