Eggplant is one of those vegetables that it just seems logical to hate, no? I mean, it’s eggplant, for heaven’s sake. Just saying it makes you feel like you’re throwing up a little. In the UK they call it an “aubergine” instead, which I’m not sure is any more appetizing. But, in Italy! In Italy, they call it melanzana, short for mela insana or “crazy apple.” That sounds like something awesome to eat!
The thing about eggplant is, it really has almost no flavor at all, which makes it a perfect vehicle for sauces and other such accoutrements. So first, slice it up into giant rounds about half an inch thick.
Now let’s prepare a quick and easy marinade for it. Start with 2 Tablespoons of balsamic vinegar. It should be naturally gluten free, but do double-check the label and make sure it’s not some kind of “balsamic-flavored” poser. Above all, the word “malt” shouldn’t be anywhere on it.
Add in 3 Tablespoons of olive oil…
…And 2 cloves of minced garlic. Yes, I’m lazy and used this stuff in a jar. Don’t tell your grandmother.
Now add just one pinch each of basil, dill, oregano, and thyme. This technically translates to 1/16 of a teaspoon, if you are super neurotic about your measurements, but seriously, just reach in and pinch some with your fingertips, you’ll get the right amount.
Mix it all thoroughly, and brush it over the tops of your eggplant, placed on a rack over a foil-lined pan. Broil or grill them for about 12 to 15 minutes, turning once (and brushing marinade on the other side when you do.)
What comes out is tangy and sweet and nothing like a vegetable. If your kids like pickles, they will love these grilled eggplant slices too. Especially if you call them crazy apple slices.
Happy Eating!
Grilled Eggplant
1 medium eggplant
2 TBS balsamic vinegar
3 TBS olive oil
2 cloves minced garlic
1 pinch each basil, dill, oregano, and thyme
Well if I told my grandmother she’d say, good for you, cooking’s a lot of work, so use your head to save your body. Smart woman, my Granny.