Grilled Eggplants are one of those things that are way too simple to add to a party menu that you dont think about having them, especially when there is ribs involved. I like having it on the table because they are easy to make, and I know that my guests and I psychologically balance all our meat intake with this
vegetable vegetarian dish.
It doesn’t cost much and prep takes less than 5 minutes – if you have a cuisinart food chopper.
Ingredients (serves about 4-6 meat eaters as a side, or i guess 2 vegetarians as an entree?):
- 3 Eggplants (Photo: chinese eggplants, same ones I cooked – you can use any kind of eggplant available)
- Garlic (i possibly used 4-6 cloves)
- Onions/Shallots (optional)
- Salt and Pepper to Taste
- Olive Oil (about 1/4 cup)
Special Equipment Needed:
- Cuisinart Food Chopper. I Absolutely love my Cuisinart. If you dont have one, chop away!
Peel garlic and onions/shallots. In food chopper, put in the garlic, olive oil and some salt and pepper to taste. Chop it to smithereens. Whirrr. Whirrr. And done!
Wash and slice eggplants diagonally so you get a bigger area. (If using a regular eggplant, slicing them into rounds should be okay.)
Heat up the grill to medium high heat. Brush a bit of the olive oil and garlic mixture before putting them on the grill. Line ’em up nicely to save space. While one side cooks, brush the uncooked side with the olive oil and garlic mix. DO NOT MARINATE THE EGGPLANTS IN THE MIX. Eggplants act like sponges and it will just soak up the oil. (The tomato in the photo has no connection with the recipe – but I had one lonely tomato, so i grilled it because I don’t like wasting food. It paired well with the eggplant. I didn’t brush the tomato with anything. I just grilled it all by its lonesome self.)
It takes about 2-3 minutes per side, but that is an approximation. The side is done when you get beautiful grill marks. You need this look on both sides, and you are good to go. Enjoy!