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Grilled Eggplant

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Ingredients

• 1 large eggplant
• ⅓ cup butter or ⅓ cup margarine, melted
• ½ teaspoon garlic salt
• ½ teaspoon italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

1. Peel the eggplant, and then cut into 3/4-inch slices.
2. Combine butter, garlic salt, and Italian seasonings; stir well.
3. Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
4. Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

Chocolate chip cookies

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Ingredients

• ½ cup unsalted butter, melted
• ⅓ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 ½ cups chocolate chips

Directions

1. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment. Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
2. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth. Slowly mix in chocolate chips.
3. Line a cookie sheet with parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Cover with plastic wrap and chill for at least 2 hours.
4. Preheat oven to 350°F. Line a second cookie sheet with parchment paper.
5. Remove the chilled cookie dough balls from the refrigerator and place them on the cookie sheets. Bake for 11 to 15 minutes, or until the edges are a light golden and the tops are no longer glossy.