Grilled Lemons, Baby Artichokes, And Eggplant
- 12 baby artichokes, stems trimmed, dark outer leaves removed
- 12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds
- 4 lemons, halved
- Olive oil (for brushing)
- Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. DO AHEAD:
- Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.
baby artichokes, japanese eggplants, lemons, olive oil
Taken from www.epicurious.com/recipes/food/views/grilled-lemons-baby-artichokes-and-eggplant-242703 (may not work)