Tasty Tuesday: Grilled Eggplant
Other than the color, eggplant is not one of those vegetables I'd expect to like. It's weirdly shaped, and I've really only eaten it in restaurants. I've tried cooking it myself and never liked how it turned out.
That changed a couple of weeks ago, and to prove it wasn't a fluke, I made this eggplant recipe again. I know it's not for everyone, but if you'd like to try, just get your grill ready.
For the vinaigrette:
4 sun-dried tomato halves, packed in oil, minced
2 Tbls balsamic vinegar
1 Tbls shallot, minced
1 tsp honey
1 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper1/3 cup olive oil
Whisk the vinaigrette ingredients together, excluding the olive oil. When they're mixed, drizzle the olive oil in a steady stream, whisking constantly. Set aside.
For the eggplant:
Slice into 1/2 inch slices. Brush both sides with olive oil and season each side with salt and pepper.
Grill over direct medium heat with the lid closed, about 8-10 minutes, turning once. Don't try to turn too early, or the slices will stick. They should have nice grill marks and be easy to lift from the grate.
Remove to a platter and top with the vinaigrette.
Even without the sauce, the eggplant is tasty. The sun-dried tomatoes just add a little something that I love.
I am not the most adventurous eater, so I understand if this doesn't blow your skirt up. Just trust me that if you've been looking for something a little different, not too scary, and not difficult, you might give this a try.
That changed a couple of weeks ago, and to prove it wasn't a fluke, I made this eggplant recipe again. I know it's not for everyone, but if you'd like to try, just get your grill ready.
Grilled Eggplant with sun-dried tomato vinaigrette
(from Weber's New Real Grilling)
What you'll need:
4 sun-dried tomato halves, packed in oil, minced
2 Tbls balsamic vinegar
1 Tbls shallot, minced
1 tsp honey
1 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper1/3 cup olive oil
Whisk the vinaigrette ingredients together, excluding the olive oil. When they're mixed, drizzle the olive oil in a steady stream, whisking constantly. Set aside.
For the eggplant:
Slice into 1/2 inch slices. Brush both sides with olive oil and season each side with salt and pepper.
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| It's just a weird looking vegetable. |
Remove to a platter and top with the vinaigrette.
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| Picture quality sucks, but the vinaigrette is awesome. |
I am not the most adventurous eater, so I understand if this doesn't blow your skirt up. Just trust me that if you've been looking for something a little different, not too scary, and not difficult, you might give this a try.
That looks yummy! I will send Robert to the Traci Keller School of Cooking.
ReplyDeletemmm... that looks yummy! when i grill eggplant, i salt the slices first to remove some of the bitterness. after 5-10 minutes or so, i rinse them and pat dry. then i cook them according to the recipe.
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