Saturday 8 October 2011

Grilled Eggplant

Although it's usually cold by this time in October here in Toronto, this week is unusually warm. I took advantage of the warm weather this Saturday and did some grilling.

The following is a simple recipe that can be enjoyed as a stand-alone side dish or as part of a salad, etc. Enjoy! :)

Grilled Eggplant

3-4 small eggplants (preferably some sort of small, round variety)
1/4 cup olive oil
2 teaspoons salt
Juice of 1/2 lemon (1.5 tablespoons lemon juice)

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Mix the oil, salt, and lemon juice in a small cup or tiny bowl. Set aside.

Using a knife, cut off the tips of the eggplant off and "stab" the eggplant all over, until the eggplant is thoroughly punctured throughout.

Roll the eggplants through the oily mixture and pour an extra teaspoon or 2 onto each one, or until the eggplant is thoroughly covered in the mixture (making sure to get some oil into the holes you punctured with the knife).

Last but not least...

Grill away! (Remember to flip the eggplants over at least once or twice while grilling, so that all sides of the eggplant get grilled.)


The eggplants should now be very soft and easy to take apart into small pieces.

Enjoy as a stand-alone appetizer or use in a salad, etc.

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