Grilling is the way to make a delicious eggplant meal! When you score the surface, the inside stays succulent and not mushy. This recipe makes for a great companion to grilled lamb chops or sausage!
The key to eggplant is to select the freshest eggplant possible and use it quickly. An eggplant should feel heavy and firm with a glossy color. The skin should bounce back when you gently press on it. If you buy and eggplant that is too old or keep it too long, it becomes bitter.
Simple is best to us. Brush with olive oil, salt and pepper before grilling. We add herbs. However, you can mix any flavoring you wish. Greek-style combines olive olive, minced onion, minced olives (or tapenade) with a garnish of feta cheese.
Note: You can also cook eggplant in the oven on a baking sheet, broiling about 5 inches from the top of the broiler. Broil about four minutes (keep an eye on the eggplant so it doesn’t char!), then rotate the baking sheet for another five minutes or so.
2 small eggplants
1/2 cup olive oil
salt and freshly ground black pepper, to taste
1 tablespoon chopped parsley
Cut eggplants in half lengthwise. Make a series of shallow diagonal gashes, 1 inch apart, across the surface of each half. Make another series of gashes in the opposite direction, creating a diamond-shape grid.
Brush flesh with oil and sprinkle with salt and pepper. Scatter parsley over surface and then, using your fingers, press some of the parsley down into
Preheat grill until hot.
Place eggplants flesh side down on grill and cook for 3 to 5 minutes, or until lightly browned.
Brush skin with oil and turn eggplants over. Cook for another 3 to 5 minutes, or until browned and tender but not mushy.