Eggplant is a wonderful when grilled. With its meaty texture, it can be served as a main dish or in this case a great side. Since eggplant will absorb oil like a sponge, grilling is a great cooking method that requires little oil. The grill will impart a delicate smoky flavor and a slightly crisp surface.
I wanted a new recipe and found this in one of the Fine Cooking issues and got three recipes for one!
Serves 4
Ingredients:
Instructions:
Prepare a medium high grill. Brush both sides of the eggplant slices with olive oil and season with salt.
Grill about 3-4 minutes and turn and grill until tender and well marked on both sides.
Serve with toppings:
Olive, Orange, and Anchovy vinaigrette
Roasted Red Pepper Relish with Pine Nuts
Garlic Cumin Vinaigrette with Feta and Herbs
Cooking Wiser Tips:
Purchase tender, in season eggplant for best flavor. If you end up with an eggplant that tastes bitter, lightly salt to remove the bitter juices; but carefully selected it will have a delightful flavor. The earliest crops have fewer seeds and consequently better flavor and texture.
Eggplant contains a lot of water that will release when cooked. Slice 1/2 inch thick for grilling