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!