Eggplant! Hey, I have one of those. If you'll recall, I had one lone eggplant in the garden. And I picked it this week, along with a jalapeno pepper to make a recipe that Fishy graciously shared with me.
Grilled Spanish Style Eggplant:
2 small eggplants
1tbs coarse salt
2 tbs chopped garlic
2 jalapeno chillies, seeded and finely minced
1 tsp red chili powder
1/2 cup light soy sauce
1/4 cup toasted sesame oil
Slice eggplants lengthwise @ 1/8" thickness
sprinkle with coarse salt an set aside for 20 minutes. Pat with paper towel to remove remaining moisture.
In a large bowl combine garlic, chilies, chili powder, soy sauce and the toasted sesame oil. Whisk together, add eggplant and allow to marinate 4-6 hours.
Heat a large non-stick skillet, cook slices for 3 or 4 minutes on each side until lightly browned.
The only change was the sesame seed oil - didn't have any. So I used olive oil and sesame seeds. I also only marinated for 1/2 hour.
A 1/2 hour marinade in a Ziploc.
On the Weber. Love the grill marks.
I finished with some freshly grated parmisian.
What to make for the rest of the meal? The Mrs bought these Hilshire cocktail weenies about 6 weeks ago and I've been tripping over them in the refrigerator the whole time. So I found a recipe called BBQ Hot dogs and Rice and a whipped together a tomato-cucumber salad with fresh basil and oregano. Done in 45 minutes.
Everyone was good with the eggplant. It had good flavor that I think would have developed had I marinaded it longer. And it wasn't too spicy either, so the Mrs liked it. The Boy had The Squeeze over and she didn't care much for it. But then again - she goes out with The Boy.
Lame entry, I know but an entry none the less.