Grilled Whole Eggplant
|Pomegranate teriyaki sauce||1 Teaspoom|
|Salt and pepper blend||To Taste|
1. In an outdoor grill, grill the eggplant for 10 minutes, turning occasionally.
2. Peel the eggplant. Season with pomegranate teriyaki sauce and salt and pepper blend.
3. Serve hot with your choice of dip.
Put the grilled eggplant in a plastic bag for about 2 minutes for easier peeling.