Eggplant Recipes: Grilled Eggplant
Posted on Feb 7, 2009 12:06:28 AM
There you go, grilled eggplant as a main course. Who said that cooked or grilled vegetables were born as side dish? If Peas with onion and bacon bits can also be a pasta sauce, then a grilled eggplant can be your main course. In Italian cuisine, baked eggplant usually is a more popular choice, but this is ideal if you fell allergic to the oven knob.
- 1 eggplant per person
- 1 Tablespoon of olive oil
- 2-3 tablespoons of vinegar
- salt and pepper
- parsley
Preheat a grill, or a nonstick pan.
Slice the eggplant into ½ (0.2 in) cm slices.
Mix together in a bowl the olive oil, vinegar, salt and pepper.
Place the slices on the grill/pan and let them grill until they’re dark and dry, but not withered, then place them in layers in a casserole or a dish.
Spread the dressing and the parsley on top of each layer. Be generous, but don’t soak them. Use a spoon, or (better) a kitchen brush. If you run out of dressing add again the ingredients in the same proportions.
There’s no need to serve them hot, this eggplant recipe is good at any temperature.
A couple of notes on how to cook eggplant:
Slicing. Eggplants tend to darken after cutting, don’t slice them all in one go, just what you can put on the grill.
Dressing (1). As oil tends to come to the surface, remember to stir the dressing.
Dressing (2). I like the taste of vinegar on eggplants, but feel free to change oil-vinegar proportions according to your taste.
More eggplant recipes: eggplant parmesan
Is grilling out of question? Try an Italian salad (whatever it means…)
Cooking eggplant is fun, if you liked this grilled eggplant try the rest of vegetable recipes.
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