The two-step approach to baking eggplant simplifies the process and produces delicious results. Raw eggplants are brushed with a mixture of olive oil and chopped garlic and then grilled on a clean medium heat. Off the grill reduces balsamic vinegar, honey and fresh thyme.
I like to use elongated varieties with small diameters. Often labeled in Chinese or Asian, and in some cases in Japanese. There are very few seeds and the skin is thin so you don’t have to peel it. If necessary, include some yellow crook neck squash to add flavor and color contrast. Keep in mind that cold leftovers are delicious the next day.
Yellow crook neck squash when grilled
yield: 6 servings
4 tablespoons of extra virgin olive oil
3 pieces of garlic, chopped
1/3 cup balsamic vinegar
1 1/2 tablespoon honey
2 teaspoons of fresh thyme leaves
The taste of salt and pepper
4 Chinese (or Asian or Japanese) eggplants, cut in half lengthwise
Optional: 2 or 3 small yellow winding pumpkins, cut in half lengthwise
1. Light the grill. Put the oil and garlic in a small bowl. Save until ready to grill.
2. Heat vinegar and honey in a small saucepan over medium heat. Boil for about 2-3 minutes until the mixture is slightly thickened. Remove from heat, add thyme, salt and pepper and stir. Save it.
3. Clean the grill grate. A sturdy wire brush is suitable for this. Place the eggplant and squash (if used) on a rimmed top plate. Brush all sides with a mixture of oil and garlic. Grill on medium heat with the cut side down, rotate once until a grill mark is formed, and bake for about 8-10 minutes. Transfer to a platter and sprinkle with a mixture of vinegar. Consume warm or at room temperature.
Source: Quoted from “Vegetables Every Day” by Jack Bishop (HarperCollins, $ 30)
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Here’s how to grill eggplant so that it’s delectable – Press Enterprise Source link Here’s how to grill eggplant so that it’s delectable – Press Enterprise