GRILLED SLICED EGGPLANTS (a 2 banana difficulty)

It's almost been TOO hot to grill in Fort Worth this summer.  Seriously, 68 days of at least 100 degrees.  I think on some days Sun Tea took just about the same amount of time to make as Instant tea!  Well, I did manage a few grilling sessions & today's recipe is grilled Eggplant.  Grilled eggplant is wonderful & may be even better the next day or 2!

I made this quite a few times last summer as I had an Eggplant bush in my garden giving lots of eggplants.  Not so much this year, I guess it was just too hot.

Some people recommend "disgorging" the eggplant slices by placing them on a single layer on a rack & sprinkling both sides with salt.  After 30 minutes, this is supposed to "disgorge" the bitter juices.  I've read elsewhere that this is totally unnecessary.  I've tried both ways & couldn't tell a difference.  So, for this monkey, this is an extraneous step & therefore is skipped!

It's Eggplant grilling time!

WHAT YOU NEED:
1 Eggplant
Extra Virgin Olive Oil - for drizzling
Kosher Salt - for sprinkling
Freshly Ground Pepper - to taste
Walnuts - crushed
Sugar - for a very light dusting (optional)
Avocado - sliced (optional)
Cheese - shredded (stella fontinella)


WHAT TO DO:
1.  Pre heat grill on high for about 10 min
2.  Slice crosswise the Eggplant into about 1/2" slices

3.  Drizzle each side of each slice with the Olive Oil.  Now, Eggplants are a bit like a sponge.  Make sure you use enough Olive Oil.  I like to use a drizzle & stack technique to maximize the Olive oil coating.

4.  Now sprinkle both sides with Sugar & just the top side of each Eggplant slice with the Salt, Pepper, & Walnuts.  You can skip the sugar.  I use it mainly to increase the browning & grill marks.   I typically stack here as well just for space consideration. 

5.  Depending on how hot your grill gets, you may have to turn it down to medium-high.  This is what I have to do.  Arrange the Eggplant slices in a single layer with the side that has the Walnuts down.

6.  Grill until each side is browned nicely, about 5-8 minutes on each side depending on how thick your slices are & how hot your grill is.  If slices begin to burn before they are tender, move them to a cooler spot or turn down the heat.

7.  Garnish with the Avocado & Cheese.  Enjoy!

Served with Grilled Lobster & Grilled Portabello Mushroom

And that's it!  Grilled Eggplant ready to go!  A variety of seasonings, herbs, & garnishes can be used.  I think mozzarella cheese would be excellent.  Be creative!  Until next time, your friendly interweb monkey!