twiley Posted June 1, 2007 Share Posted June 1, 2007 Slice up a few eggplant Important step to ensure that the eggplant isn't bitter; Salt both sides of eggplant, place in colander, let sit for about 30 mins. Rinse with cold water to remove salt and extracts, then pat dry. Place eggplant directly over coals and sprinkle with a little more salt and pepper. Drizzle olive oil over the top and spread evenly. Flip the eggplant once a medium dark crust has formed and repeat above process. Once the eggplant is done, drizzle with balsamic vinegar, top with roasted red peppers and feta cheese. Enjoy. Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted June 1, 2007 Share Posted June 1, 2007 Love em' To make a nice dip with the eggplant i'll grill red & yellow peppers, med onion, 2 garlic bulbs and 1-2 baby zucc till soft and smokey. Then in a food processor (or blender), combine the cut up veggies, guts of the eggplant, olive oil, salt, pepper, lemon juice and a some curry powder and grind until smooth. It makes a nice dip for grilled tortilla chips. I use good quality flour or corn tortillas with a bit of olive oil on each side, grill till crispy. Then season w/cumin and kosher salt. Cut up the grilled chips, dip and eat Quote Link to comment Share on other sites More sharing options...
twiley Posted June 1, 2007 Author Share Posted June 1, 2007 Love em' To make a nice dip with the eggplant i'll grill red & yellow peppers, med onion, 2 garlic bulbs and 1-2 baby zucc till soft and smokey. Then in a food processor (or blender), combine the cut up veggies, guts of the eggplant, olive oil, salt, pepper, lemon juice and a some curry powder and grind until smooth. It makes a nice dip for grilled tortilla chips. I use good quality flour or corn tortillas with a bit of olive oil on each side, grill till crispy. Then season w/cumin and kosher salt. Cut up the grilled chips, dip and eat I 'll have to give this a shot. Quote Link to comment Share on other sites More sharing options...
Rovers Posted June 3, 2007 Share Posted June 3, 2007 How thick do you recommend the slices to be? And the roasted red peppers.... freshly roasted, or after being soaked a bit in oil? Inquiring minds wanna know. Quote Link to comment Share on other sites More sharing options...
twiley Posted June 4, 2007 Author Share Posted June 4, 2007 How thick do you recommend the slices to be? And the roasted red peppers.... freshly roasted, or after being soaked a bit in oil? Inquiring minds wanna know. I usually cut them about 3/4 of an inch. As for the roasted red peppers...buy the ones in the oil. It takes too long to roast them and actually costs more money. Quote Link to comment Share on other sites More sharing options...
broncosn05 Posted June 4, 2007 Share Posted June 4, 2007 Interesting, never had em. Quote Link to comment Share on other sites More sharing options...
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