Focus on food: August 20, 2009

Grilled Eggplant

Ingredients:
1 medium sized firm eggplant, sliced into 1/2 inch disks.
Italian Dressing

Directions:
Use the Italian dressing to marinate the eggplant. You should use enough to cover both sides of the eggplant slices, but be careful about using too much marinade.

Remember that eggplants are very porous and will absorb the marinade. Let it happen, but don't add more. Let them sit for about 1 hour.

While the eggplant slices are marinating, go get your fire ready. Your best results will come from using a charcoal fire made from Nature's Own Natural Charwood, but any outdoor method of cooking will be fine.

Place the eggplant slices over a medium heat, and grill for approximately 5 minutes on each side. The nice thing about eggplants and peppers are that they actually taste good when slightly burnt, so make sure that you overcook them a little instead of undercooking.

When done, remove from the heat and use as a condiment, in roasted eggplant baguette, with a little mayonnaise, and cheddar cheese, or how about on top of a pizza! Use your imagination to create a simple, yet explosive taste sensation.