"Classic recipe -- just slice about an inch thick, brush on a mixture of little olive oil, a little garlic and "chop" spices. I usually grill at 400 degrees about 8 minutes/side.
This is one dish that tastes better with a bit salt which seems to remove the bitterness and bring out the nutty sweet flavor. I'm finding I enjoy eggplant more each year and this year we shoehorned in five in our little garden.
Try it in a sandwich or blend it for baba ghanoush."
Wednesday, April 15, 2009
world's best-tasting grilled eggplant