I am currently having a minor love affair with eggplant. I have always loved it but since I recently started having success cooking it I have been doing it rather a lot. This is the first time I have done it on the BBQ and it was just as easy as under the broiler. This time I was feeling lazy so I didn’t bother salting the eggplant to remove the bitterness first. This worked out just fine but eggplant is in season right now so use your judgment on that one. I not done challenging myself on this – I need to learn how to cook it in curries and stews, so stay tuned.
Also, in case you are wondering I couldn’t tell the difference in flavour between these two eggplants. They were from the same farm but I just had to buy one of each to see what they were like. The stripy one was much whiter inside but otherwise there was no difference. But seriously aren’t they beautiful? Eggplant is such an attractive vegetable.
2 small or 1 large eggplant, sliced into 1/4″ rounds
4T olive oil
3 cloves garlic, minced
1T fresh oregano, minced
1T fresh parsley, minced
salt and pepper
2T Parmesan, grated (optional)
Combine oregano, parsley, garlic and salt and pepper. Arrange eggplant in a single layer on a grill pan or a large plate. Brush slices with olive oil on both sides and then rub them with the herb mixture. This can be done ahead by several hours just store them at room temperature.
Preheat a grill to medium. If you are using a grill pan put it directly on the grill. Otherwise oil the grill and then put eggplant slices directly on it. Grill for 5-7 minutes then flip and grill for another 5 minutes. Serve garnished with Parmesan hot or at room temperature.