BBQ Grilled Eggplant!

[leftieNanner]

A sincere thank you to the DUer who recommended grilling eggplant.

It is so delicious!

I sliced it thick with the skin still on, brushed it with EVOO, balsamic vinegar, oregano, kosher salt and fresh ground black pepper. Placed it on the grill (charcoal, not gas) and cooked it for a few minutes per side. Got some nice grill marks on it.

Enjoyed it last night with the BBQ marinated pork chops.

And enjoyed it again this morning with an egg on top.

[SheltieLover]

1. Sounds delicious, Leftie!

Making me hungry.

[leftieNanner]

2. Extra Bonus

My husband doesn't really like eggplant (I hoped this might change his mind) - so it's ALL MINE!!

[SheltieLover]

3. Nice!!!

I wonder if it would good on Foreman grill?

His loss, your gain!

Ty for sharing with us!

[leftieNanner]

4. I'm sure it would work on a George Foreman grill

You don't get the smoky flavor, but it would be very tasty.

You peel off the skin when you eat it. You leave it on for the cooking process so the eggplant gets nice and soft without falling apart.

[Kali]

5. I do similar

only thin, no vinegar and get it crispy. serve with sour cream or yogurt dip.

[ProfessorGAC]

6. That Sounds Good

We've grilled it too!
We used it in place of meat in a parmesana dish.
But, I did use a gas grill because I thought of it last minute, instead of oven cooking the.
Our version just had EVOO & salt, because the sauce was assertively spiced.

[Retrograde]

7. I use whole Japanese or Chinese eggplants

the long skinny ones. Make a few slits in them, brush with oil, and throw on the grill. If I’m feeling fancy I might brush on some miso or tahini at the end.

Grilled zucchini or asparagus are also good. So are tomatoes, peppers, sweet oniond, and a lot of vegetables. I draw the line at watermelon, though.