Honey Garlic Grilled Eggplant
Tuesday, September 07, 2010
For one of my challenges this week I was to try a new recipe from SP recipes. I go through the recipes every day because I love to cook. Well duh, if you could see me you would know that I love to cook, AND EAT!
I love Eggplant and when I found this recipe I immediately made a new cookbook and titled it Things I want to try. So, here is the recipe. Following the recipe I will tell you what I did differently!
1 eggplant (2 if using small Italian eggplants)
1 Tbsp honey
2 Tbsp olive oil
2 mashed garlic cloves
1 tsp aleppo chili (optional)
2 tsp balsamic vinegar
Salt and pepper
Peel stripes of skin off the eggplant to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice eggplant into ½ inch thick circles.
Lay out a large sheet of paper towels. Sprinkle eggplant generously with salt on both sides and lay out on paper towels. The eggplant will release a lot of liquid. This will help get rid of bitterness (if any) and make the eggplant more succulent and less watery after its cooked. Let sit for 15 minutes, then dry both sides well with paper towels.
In a large bowl, mix honey, olive oil, garlic, chili, balsamic vinegar, salt and pepper to taste. Dunk both sides of each eggplant slice into this marinade.
Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.
Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.
Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning. Remove to a plate, and drizzle with olive oil.
Divide slices into 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KBRADLEYSLP.
Number of Servings: 4
First of all, I used one large eggplant and sliced it into 8 slices. I didn't peel any of the skin off. The salting and laying on paper towels actually works, I was shocked at the amount of water the eggplant loses this way.
I made my marinade, the only thing I didn't have was the Aleppo chili powder. After reading other peoples posts about it and googling Aleppo chili, I substituted it with 1 tsp of cumin and 1 tsp of paprika. Instead of dipping my eggplant in the marinade I put it in a ziploc bag and let it marinade about an hour. I cooked my eggplant on the George Foreman Grill. I let the grill get very hot, brushed it with Olive Oil and put the eggplant on. I left it on there about 6 minutes.
This eggplant was wonderful. My sons didn't like it, but thats okay, there was enough for me for the next day... :) Please try it. I hope you love it too!