grilled eggplant

I don’t understand eggplant.   The few times I tried eggplant recipes, when I began the vegan experiment,  ended up being complete fails, but I was determined to find a way to make an eggplant appealing.   Good news, grilling is the way!  Bad news, it’s a sodium nightmare.   Still thought I’d share.   I paired the grilled eggplant with chilli grilled sweet potatoes and arugula.

The eggplant recipe is insanely easy.   It’s actually easier than boiling water:

Ingredients:

  • 2 Tbsp. salt, plus more for sprinkling
  • 3 medium eggplants
  • About 1/3 cup olive oil

Preparation:

  1. In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.
  2. Trim eggplant and cut into ¾-inch thick diagonal slices. Put slices in salt water, weigh down with an upside-down plate, and let sit 30 minutes.
  3. Meanwhile, heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).
  4. Drain eggplant and pat dry with paper towels or a clean kitchen towel. Lay on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay oiled-side-down on the grill. Close lid if using a gas grill and cook until grill marks appear, about 5 minutes.
  5. Brush top sides with oil and sprinkle with salt. Turn slices over, close lid on a gas grill and cook until grill marks appear on the other side and eggplant is very tender, about 5 minutes. Serve hot or at room temperature.

This was delicious!   I ended up using about half the salt and it was still great.   Try to make sure your eggplant slices aren’t too thick, it’ll make a huge difference.   Again, wish it wasn’t so salt-centric, but a great recipe to try before the end of summer!

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