VEGETABLES & GRAINS
2 mediumEggplants, ends trimmed and sliced lengthwise into ½" pieces
¼ c. Fresh basil, chopped
3 TBS. Berbere
2 TBS. fresh lemon juice
¼ c. Olive oil
1. Mix Berbere and lemon juice, then wisk in olive oil. Baste both side of eggplant just before grilling.
2. Heat grill on medium high. Grill eggplant turning once. Should be turned once the first side has dark grill marks but not charred.
3. Plate eggplant sprinkle basil and serve.