I’m not ashamed to admit that I am trying to incorporate more vegetables into my families diet. However, I am a little embarrassed to say that last week was my first time eating eggplant. It is so bad, but I actually get excited when vegetables taste good without drowning them in cheese or some other sauce. Eggplant, in one week, has become one of my favorite vegetables! The method for grilling eggplant is simple, but planning is key. The eggplant sits in a salt brine for about 30 minutes before placing on the grill, so make sure that is your first step when starting to cook. Since I was only cooking for two, I used half an eggplant one night and saved the other half for the next night. We enjoyed this so much, I purchased another eggplant at the store to make again this week. I am looking forward to trying new recipes with eggplant as well!
1 medium eggplant
Freshly ground black pepper
Extra virgin olive oil
Slice the top and bottom portion of eggplant. Slice eggplant into 1/4 inch thick slices. Place a layer of paper towels down on a cutting board. Lay eggplant sliced on paper towel, generously salt both sides of the eggplant. Cover with more paper towels and place another cutting board or cookie sheet on top. Place something heavy (book, cans, etc.) on top to weigh down. Let eggplant sit for 30 minutes, then rinse eggplant slices and dry off.
Brush both sides with olive oil and season with salt, pepper, and garlic powder. Lay slices on heated grill for about 10 minutes per side. Serve immediately.
Source: Proceed with Caution, originally from Bon Appétit