A revelation, that’s what they were.
See, my husband and I are blessed with the best relatives ever – our family members like to send us fresh fruit and vegetables regularly, and recently we received a particularly large bag of eggplant. After two (delicious) dinners of Eggplant Parmigiana, as well as a couple of stir-fries involving eggplant, we decided we might as well try throwing them on the grill when we were firing up some hotdogs yesterday.
Well. No one told us how eggplant, when roasted over hot coals, magically transforms into one of the most delicious, indescribable vegetables ever. Needless to say, we barely touched our hotdogs, swooning instead over our hot barbecued eggplants like they were caviar and foie gras.
If you haven’t tried roasting your eggplants over an outdoor grill, please please do. It’s really simple. Here’s what you need:
4 medium-sized eggplants
extra virgin olive oil
barbecue skewers or sticks
Fire up your grill until the coals are hot. Salt and thoroughly dry the eggplants. Insert on skewers, and brush with extra virgin olive oil. Grill over hot coals until soft and cooked through.
Peel and enjoy the soft, smooth, amazing flesh.