#Grilled #Eggplant
Grilled Eggplant
#Grilled #Eggplant
Grilled vegetables are my side dish for any summer barbecue. They're incredibly easy to prepare, go with just about anything and can be made ahead of time. While most people grill zucchini, peppers and onions, my absolute favorite vegetable for grilling is eggplant.
Grilled eggplant (or melanzane, eggplant or brinjals depending on where in the world you come from) can be a difficult vegetable to cook. Too much oil and it becomes viscous, cut too thick and it has an unpleasant texture.
It took me on a trip to Italy where I spent some time looking at how the locals prepared it before finally learning how to grill the eggplant. It all starts with salting which aims to remove the bitterness from the slices. I find that salting is necessary for the larger "fleshy" eggplants, and it is a step that can easily be skipped for the smaller ones.
The next step is to quickly soak them in a mixture of olive oil, herbs and garlic, which prevents them from drying out when grilled. After toasting, put them back in the mixture of oil and herbs, which gives them an extra flavor.
Complete Recipe click here
#Grilled #Eggplant
Grilled vegetables are my side dish for any summer barbecue. They're incredibly easy to prepare, go with just about anything and can be made ahead of time. While most people grill zucchini, peppers and onions, my absolute favorite vegetable for grilling is eggplant.
Grilled eggplant (or melanzane, eggplant or brinjals depending on where in the world you come from) can be a difficult vegetable to cook. Too much oil and it becomes viscous, cut too thick and it has an unpleasant texture.
It took me on a trip to Italy where I spent some time looking at how the locals prepared it before finally learning how to grill the eggplant. It all starts with salting which aims to remove the bitterness from the slices. I find that salting is necessary for the larger "fleshy" eggplants, and it is a step that can easily be skipped for the smaller ones.
The next step is to quickly soak them in a mixture of olive oil, herbs and garlic, which prevents them from drying out when grilled. After toasting, put them back in the mixture of oil and herbs, which gives them an extra flavor.
Complete Recipe click here
