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.
