Tuesday, August 18, 2009
Sometimes simple is best, especially when you have fresh, top quality ingredients. I like to serve my grilled eggplant very simply with some sliced tomatoes, fresh basil, and a drizzle of best quality extra virgin olive oil. I have also served the eggplant with some fresh mozzarella or sliced asiago cheese and roasted red peppers. A slice of grilled, crusty, italian bread rubbed with a clove of garlic on the side - perfect!
Slice the eggplant lengthwise into 1/4 - 1/2 inch slices. Place the eggplant in a colander and salt liberally with kosher salt. Leave the colander in the sink to drain for approximately a half hour. The eggplant will then have given off some of its moisture (and bitternes.) Rinse the eggplant and pat dry with paper towels. Brush the eggplant lightly with olive oil and grill turning once until tender. I like to grill mine indoors on a grill pan.