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I was looking for something I could throw on the grille other than veggie or bean burgers. Thinking along the lines of steak, I was wondering if Eggplant grills well and how you wuld season it.
 

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Eggplant grills very well and is delish grilled. Try a little margarine and black pepper.
 

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It does grill well! Slice it in rounds, give it a dash of salt, and let it drain on a paper towel for 15-20 minutes. Then you can brush it with a bit of olive oil and grill it. You can also marinate it with oil and balsamic vinegar first, and then top it with a slice of fresh tomato and a spring of basil once it's grilled. Grilled eggplant is wonderful.<br><br><br><br>
Portobellos are pretty excellent grilled, too. I marinate 2portobello caps in 1 T. soy sauce, 1 T. balsamic vinegar, 1/2 T. olive oil with 1 clove of crushed garlic, salt and pepper in a plastic bag for 30 minutes. Then grill them - YUM! I like mine on an Ezekiel bun with lettuce and tomato. I also put a little of the marinade in a bit of vegenaise as a sandwich spread, and it is wonderful.<br><br><br><br>
Might have to heat up the grill here too.....!
 

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I made a eggplant-portobello burger after seeing <a href="http://www.vegetariantimes.com/recipe/recipe_details.cfm?recipe_id=9546" target="_blank">this</a> recipe in vegetarian times, and it was really good. it's done on a skillet, but I bet you could do it on a grill and it would be yummy as well.
 

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I do this every other weekend and eat it for days -<br><br><br><br>
Cut the green tops off the eggplants and split them lengthwise. Toss the halves in olive oil until they are fully coated.<br><br><br><br>
Put them on the low rack of the grill, high heat, skin down. They will appear to be burning, but don't worry.<br><br><br><br>
After a few minutes, when they start to feel mushy when you squeeze them, flip them over. Cook a few more minutes until they get some firm grill lines.<br><br><br><br>
Put on a rack to drain and cool. Once they are cool enought to handle, pull the skin off. You should be able to stick your finger between the skin and flesh and slide between the two. A little carbonized skin left on won't hurt you.<br><br><br><br>
Squeeze out remaining liquid.<br><br><br><br>
grill the remains (in a pan) with tomatoes and chilis, or use for babaganouj, or treat like roasted bell peppers in sandwiches and salads.<br><br><br><br>
yummy stuff.
 

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Discussion Starter #8
Thanks for the tips, I actually forgot to check this last couple of times I was on. The local GS got in some receently, So I'll give it a try.
 

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The LA Times in this week's Food section has a recipe for grilling eggplant. Naturally, they considered it a side dish. <img alt="" class="inlineimg" src="/images/smilies/rolleyes.gif" style="border:0px solid;" title=":rolleyes:"> (page 3)<br><br><br><br><a href="http://www.latimes.com/features/food/la-fo-grillsides28jun28,1,3187402.story?page=3&coll=la-headlines-food" target="_blank">http://www.latimes.com/features/food...headlines-food</a>
 
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