Recipe: Grilled Eggplant

[jducoeur]

Scarcely even counts as a recipe, given how simple it is, but it's worth noting because it is *so* good. Thanks to my father for the suggestion.

Take an eggplant. (We did it with the round purple-and-white ones. No idea what they're called: the guy at the farmer's market simply named them "purple".) Slice it fairly thin -- quarter-inch slices or so. Brush on olive oil on both sides (I'm experimenting with flavored oils, which are proving interesting), and sprinkle with a bit of pepper and a dash of kosher salt.

Grill on direct high heat, pretty quickly -- 2-3 minutes per side, until each side has very dark grill marks. Serve immediately, and enjoy...

Comments

[dagonell.livejournal.com]

"Direct high heat" Around here that's called the BBQ grill! Get your coals hot. Lay down a sheet of aluminum foil (so the olive oil doesn't drip down into the coals) Slice up: eggplant, green and yellow zukes, peppers of assorted colors, big mushrooms and onions. Brush on olive oil. Let grill. Flip 'em over and do it again. Pepper. Salt. Serve. Name: Grilled Veggies!
-- Dagonell

[cvirtue.livejournal.com]

Doesn't the aluminum foil prevent the eggplant from losing moisture on that side, and result in sort of a steamed effect?

[jducoeur]

Same idea, different details. I use a gas grill, and for the eggplant I don't seem to need the foil. Dad uses a fine mesh grate for this recipe, but the eggplant retains enough integrity that it's basically redundant...