It’s officially springtime, and that means sunny days, baseball, overgrown lawns, and lots of grilling. Eggplant is one food that makes it onto my grill often because it’s delicious when prepared simply—with just oil, salt, and pepper—and can be used in more complex recipes.
FatFree Vegan Kitchen shares a recipe for Grilled Baby-Eggplants With Korean Barbecue Sauce that looks cute and delicious. On Chow.com, you can find a fantastic recipe for Roasted Elephant-Garlic Soup With Grilled Eggplant. Just be sure to use vegetable broth instead of the other options that are listed. And for a grilled eggplant recipe that is just screaming to be veganized, there is a Grilled Eggplant Panini.
What’s your favorite food to grill?
1 medium eggplant
2 Tbsp. olive oil
Salt and pepper, to taste
- Cut the eggplant into 3/4-inch slices.
- Brush both sides of each slice liberally with olive oil, then sprinkle with salt and pepper.
- Cook the slices on a grill over high heat for 3 to 4 minutes on each side.
Makes 2 to 4 servings