Spicy Grilled Eggplant
from Chef John Skaggs of Two Caterers
1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 tbsp olive oil, to brush eggplant for grilling
1 tbsp chopped parsley
1 tbsp chopped mint
Spicy Sauce
2 tbsp olive oil
2 tsp red wine vinegar
2 tsp fresh lemon juice
1 tsp finely minced fresh garlic
1 tsp your favorite ground chili pepper
Remove stem end and wash eggplant but do not peel. Cut eggplant into slices 1/2”-3/4” thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)
Preheat gas or charcoal grill to medium-high. Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.
Place eggplant on grill and cook 4-5 minutes per side. Watch them carefully because they go from nicely browned to overly dark quite quickly.
When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce.
To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.
For more recipes, check out the market wednesday recipe page.
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