Tuesday, June 29, 2010

Cookout Week: Grilled Eggplant

grilled eggplant

We recently hosted a BBQ for a few dozen people, grilling Drive-Through Burgers, hot dogs, and eggplant. There wasn't a vegetarian in the bunch, so I was surprised that it was the eggplant that people were raving about. It's a dream to prep for a party: no salting, no marinating, and minimal seasoning. It doesn't get much simpler -- or tastier.

Grilled Eggplant

This is wonderful fresh, and the leftovers work well in just about any eggplant dish you can imagine. We've enjoyed the eggplant diced with noodles and peanut sauce.

eggplant, any type or size
olive oil
salt
freshly ground pepper
chopped fresh oregano and marjoram, or other herbs

Slice eggplant into half-inch-thick slices. Lightly brush olive oil on each side. Grill over medium-high heat for a few minutes on each side, until you see grill marks, brushing with more oil if the eggplant looks dry. Remove from heat, season with salt, pepper, and herbs, and serve.

1 comment:

Anna Muggiati said...

I do the same here with zucchini and portabella mushrooms. Just as delicious, I think it is the Mediterranean way of enjoying the simple pleasures and flavors !

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