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Grilled Eggplant: this is one of my favourite summer foods.
Wash and slice a whole eggplant into 1/2" slices.
Sprinkle generously with raw sea salt (any salt will do...iodized, kosher), stack loosely on a paper towel lined plate and allow to weep for an hour or so. You can weep them for as little as a few minutes, but the longer they weep, the more oil and salt they absorb.
Blot dry with paper towel.
Brush generously with GOOD olive oil, let stand 5 mins
Place on grill over low/med heat.
Grill slowly, turning once (and only once, so watch your heat), when turned, brush lightly with oil and sprinkle lightly with salt.
When cooked (8-12 mins), serve as appetizer or side to meat....yum.
This is really great with grilled peppers. Make a meal of it by placing two or three eggplant slices on a plate, top with grilled red/yellow/green peppers (with a bit of basil and good oil), tomato slices and a few rings of raw red onion and parsley. Really nice colour and presentation.
If you weep them for only a few minutes, this whole process takes 30 minutes from stepping in the kitchen to sitting at the table...most of which is waiting. Completely vegetarian for you herbivores.
Enjoy!
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