Master Recipe
Grilled Eggplant
serves four
NOTE: There's
no need to salt eggplant destined for the grill. The intense grill
heat will vaporize excess moisture. You may use oregano in place of
thyme if desired.
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
2 teaspoons minced fresh thyme or oregano leaves
Salt and ground black pepper
1 large eggplant (about 11/2 pounds), ends trimmed and cut crosswise into 3/4-inch rounds
INSTRUCTIONS:
1. Light grill. Combine oil, garlic, herbs, and salt and pepper to taste in small bowl. Place eggplant on platter and brush both sides with oil mixture.
2. Grill eggplant, turning once, until both sides are marked with dark stripes, 8 to 10 minutes. Serve hot, warm, or at room temperature.
VARIATION:
Grilled Eggplant with Ginger and Soy
Combine 2 tablespoons soy sauce, 11/2 tablespoons honey, 1 tablespoon rice wine vinegar, and 1 tablespoon water in small skillet. Bring to boil over medium-high heat and simmer until slightly thickened, about 2 minutes. Remove from heat and add 1 teaspoon Asian sesame oil. Follow Master Recipe, substituting peanut oil for olive oil, using ginger in place of garlic, and omitting herb, salt and pepper. Drizzle thickened soy mixture over grilled eggplant, sprinkle with 2 thinly sliced scallions, and serve.