This past weekend we bought the most beautiful light purple eggplant. Its skin was so light in the bright morning sun it appeared almost white. I wasn't even certain it was an eggplant at first but the farmer assured me that except for the difference in outer color it would taste like any other eggplant. When I sliced it open it revealed the pearl colored inner flesh of the eggplant dotted with almond colored seeds.
I wanted to do this eggplant justice and honor its inherent flavor and texture. I think my end result would give any eggplant-lover like myself a very satisfied side dish or main course.
Grilled Eggplant
serves 2-3
Ingredients
1 medium eggplant
3 tbsp olive oil, divided
salt & pepper
Peel the eggplant if you desire, but it's not necessary. Slice the eggplant across into 1/2 inch thick rounds. Place eggplant in a gallon-sized zip lock bag. Add 2 tbsp olive oil, salt & pepper to the bag. Toss eggplant to coat and set aside for 30 minutes.
Heat a grill pan over medium heat (or outdoor grill). Add 1 tbsp olive oil to pan and arrange eggplant rounds in single layer. Cook for 3-4 minutes on first side until eggplant begins to release liquid and browns. Flip and cook for an additional 3-4 minutes, removing eggplant to a plate. Repeat if necessary with remaining eggplant. Season with additional salt & pepper to taste, if needed.
Serve warm as a light entrée over rice or couscous or as a side dish.
This brings me back to my days living in Provence, as a student, where seared or grilled eggplant was often served in restaurants as an hors d'oeuvres. It was so good on a warm summer day with a glass of wine!
ReplyDeleteSimple, fresh, and elegant. Looks like a perfect summer side dish!
ReplyDeleteand a perfect blog name, eh Susan? For the record, I just worked a shift at Nectar during a 5 course meal completely dedicated to eggplant. The stuff is pretty diverse!
ReplyDeletehow would this be on the grill? have you ever fire-grilled eggplant?
ReplyDeleteAnon--I haven't ever fire-grilled eggplant, but I think as long as your slices are thick enough to remain firm while grilling, you won't have to worry about them falling through the grate. You might also slice them lengthwise instead of across to achieve more surface area. It was just too hot to stand around our outdoor grill the day we made these so I opted for a grill pan instead.
ReplyDelete