‘Rub, smoke, repeat’
I love grilling, especially vegetables. You can change the texture and taste considerably and most vegetables stand up well on the grill.
Eggplants are one vegetable that to me taste better once grilled. It is easier to apply the high temperatures you need to get them to soften and cook all the way through.
This is a simple, lovely recipe that can be adapted for your favourite seasonings. If you don’t have fresh garlic, garlic powder works well too.
This dish is good eaten hot or cold, so double the recipe and keep some for the next day!
Ingredients
- 2 eggplants
- 2 tsp. salt plus ¼ tsp. salt
- ½ cup EVOO
- 3 garlic cloves
- 2 tbsp. fresh parsley, chopped
- 1 tbsp. dried oregano
- ½ tsp. pepper
Method
- Cut the eggplant into ¼ inch slices and salt with the 2 tsp. Place in a sieve and let the salt draw out water. After 15 minutes wipe each with a paper towel to remove the salt and moisture
- Preheat a BBQ to a medium heat
- In a dish combine the rest of the ingredients. Place the eggplant in the mixture, ensuring both sides are covered
- Grill for 5-7 minutes or until tender, return to the olive oil mixture and then transfer to your serving plate
- The eggplant can be eaten hot or cold
