1 eggplant, sliced into ½ inch rounds ½ cup cornmeal ½ tsp oregano salt
Soak eggplant in salted water for 45 minutes. Remove and pat dry. Dredge each slice in mixture of cornmeal, chili powder, and oregano. Grill on top rack of grill, 3-5 minutes per side or until done.
Baton Rouge, LA 70802
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