Grilled Eggplant
serves 2-4
Grilling is not a technique reserved for meat. It's great for vegetables, too. Be sure not to peel an eggplant before grilling because the skin will help hold the pieces together. If they stick to the grill, try using a bit more oil.
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2-4 medium eggplants, cut into 1/2-inch-thick planks
1 clove garlic, minced
olive oil
salt and pepper
prep: 15 minutes
total: 25 minutes
grill (gas or charcoal)
grill brush
tongs
small bowl
medium bowl
1. If using a gas grill, preheat it to high. If using a charcoal grill, pile the coals together to create a hot zone for direct grilling. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Rinse and dry the eggplant. Cut off the ends and discard them. Cut the eggplant lengthwise into 1/4-inch-thick planks. Put the planks in a bowl and toss with the garlic and olive oil. Sprinkle with salt and pepper.
3. Grill the planks over direct heat until they're well browned, 4-6 minutes per side.
2. Rinse and dry the eggplant. Cut off the ends and discard them. Cut the eggplant lengthwise into 1/4-inch-thick planks. Put the planks in a bowl and toss with the garlic and olive oil. Sprinkle with salt and pepper.
3. Grill the planks over direct heat until they're well browned, 4-6 minutes per side.
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