I was in Chicago this past weekend visiting my parents, siblings, cousin, and grandma. My mom and dad have a garden in the back, and my mom was telling us about her plethora of eggplant. We briefing discussed frying them up before realizing it was too hot, too much work, too little time. So we thought, why not grill them? What followed was easy to make, easy to eat, easy to clean up, and a crowd-pleaser.
Start with eggplant, preferably from your garden or a farmer’s market!
Slice your eggplants up length wise (think garlic bread, here.)
Add olive oil, a smidge of vinegar, garlic, and salt.
Then, take your eggplant wrapped in a tinfoil tent, and stick ’em on the grill. Ours were out there for about 15 minutes, or until fork-tender.
Serve as a side dish to steak, or over a bed of couscous with arugula and feta, or with lamb and pepper kabobs, or…you get the idea.
Recipe:
eggplant
olive oil
vinegar
garlic
salt
What’s your favorite way to eat eggplant?
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