- 5 to 6 eggplants (mine were about 14 inches long and 2 to 3 inches thick)
about 1/3 c. of olive oil
1 tsp. of salt
1 tsp. of ground black pepper
1 tbsp. of grated garlic
juice of half a lemon
1 tbsp. of finely chopped basil (or whatever herb or herbs you prefer)
- Cut off the tops of the eggplants, cut them in half horizontally then slice each half vertically into three. Place them in a shallow bowl.
Mix together the rest of the ingredients. Pour over the eggplants. Toss them until all the eggplants are coated with oil. Keep tossing until the eggplants have absorbed all the oil.
Heat the grill (we used a stovetop grill). Lightly brush the grill with olive oil. Grill the sliced eggplants over medium-high heat until charred marks appear on the flesh. This should take about three minutes on the first side plus another minute and a half or so after flipping them.
Dinner was great. Everyone ate well. Speedy overbrowned some of the eggplants but they all got eaten anyway.
You can do the same trick when grilling potatoes. Slice, toss in the olive oil mixture and grill. The potatoes in the photo were oven grilled and that’s why there are no grill marks on them. I put them on the lower rack of the oven during the last 20 minutes of the cooking time of the baby back ribs. Save power, you know, by cooking two things in the oven at the same time.
If I weren’t so worried about overcrowding the oven, I’d have grilled the eggplants there too. But that would have meant moving the baby back ribs to the top rack and that might have burned them. So, the eggplants went on the stovetop grill.
Cooking time (duration): 15 minutes
Number of servings (yield): 4
Meal type: supper