August 03, 2009
Ingredients : 1 large eggplant 3 garlic cloves, sliced or chopped 4 tbs (50g) chopped onion 1 1/2 (400ml) fresh ripe tomatoes 1 tsp (5 ml) sugar 1 tsp (5ml ...
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Salt for sprinkling |
1 |
Infused Oil For Grilling Vegetables & Fish see * Note |
Step 1 |
Cut the eggplant into 1/2-inch slices crosswise. Sprinkle both sides of the slices with salt. Place the slices in a colander and allow to drain for 30 minutes. Rinse the slices with cold water and pat dry with paper towels. |
Step 2 |
Brush the slices with the infused oil. Grill over medium-high heat for a couple of minutes on both sides. Baste with the oil while grilling. |
Step 3 |
Comments: I really think eggplant is one of the most delicious vegetables available. Many Americans turn up their noses at this great purple egg-shaped jewel, but I think they would be quickly converted if they would simply learn to cook this vegetable properly. |
Step 4 |
The secret to getting rid of the bitterness is to salt the flesh and allow it to drain for about a half hour. The salt is then rinsed from the eggplant and you are ready to cook. This works every time. |
Step 5 |
Try this dish on your barbecue as well as on your kitchen grill. |
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