Barbecue Grilled Eggplant Or Aubergine

If you say zucchini then it's barbecue grilled eggplant and it's aubergine if you say courgette, but whether you're in America or Europe this recipe is as good as ever.

I like to do it on the hot plate rather than the grill because the texture of the eggplant changes quite dramatically and the hot plate eliminates any risk of losing my lovingly prepared vegetable to the charcoal.

All it takes is 30 minutes of preparation and 10 or 15 minutes of cooking and you've got a fantastic accompaniment to any grilled meat.

Ingredients:-

• 2 Eggplants or Aubergines
• A sprinkling of salt
• Olive oil

Method:-

Having chopped off the stalk, slice the eggplant length ways so that each slice is about half a centimetre thick. Place the slices in a colander and sprinkled with salt so that's you remove any of the bitter juices and ensure that you get a sweet result. This will take about 30 minutes.

Once the tears of sweat have appeared on the eggplant flesh rinse the colander under running water and then at the eggplant dry with a tea towel. Now brush each side of the eggplant with olive oil and slap them on to the hot plate for about 15 minutes flipping them every minute or so.

Once the 15 minutes have elapsed you'll see that the texture of the aubergine has changed completely, the slices appear thinner and the colour is close to grey. They are now ready to eat!

See Also:-

Grilled Zuchini
Grilled Asparagus
Hotplate Plancha Cooking
Vegetarian Barbecue Food
Send Us Your Favorite Barbecue Vegetable Recipe

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