It is that time of year again where people turn to the grill to cook their foods, either for dinner or a party or for even lunch.
Often times, when people think about grilling, they think about the meat they’re going to grill, forgetting that you can also grill vegetables. One of my favorites is grilled eggplant. If properly cooked, that smoky flavor combined with the soft, flavorful eggplant is hard to resist.
Grilling eggplant is not hard to do and can be done with three chief ingredients:
1 medium eggplant
What constitutes “spices” is entirely up to you, but I like to put enough corn or olive oil on a large plate and shake some Italian seasoning and Cayenne pepper into the oil.
Slice the eggplant up into 1/2″ discs. That will allow the eggplant to heat up properly without falling apart or being underdone.
Dip each slice into the oil and spice mixture. You want each slice to be well-oiled so they don’t burn to a crisp before they’re really cooked. Add more oil and spices as necessary.
Put on the grill over medium to high heat. Grill each side for two minutes or until the skin of the eggplant starts to peel away from the flesh and the slices are soft.
This dish is exceptional as a complement to any grilled meat. Of course, you can even make an easy Parmesan dish by coating the grilled slices with mozzarella and Parmesan cheese and marinara sauce. However, unless you do that on the grill as well, which will make a huge mess, you’re defeating the purpose.