I wanted something different during our normal grilling out but I didn’t know what. I was just tired of having the same old thing. the regular side items. So, I was out one day and found a Cookbook called Weber’s New Real Grilling: The Ultimate Cookbook for Every Backyard Griller.
This was my first time trying eggplant on the grill and I was a little hesitant, to say the least. I just couldn’t wait to dig in. Hence, as to why the picture looks the way it does. I had to do a taste test before it was officially time to eat. It was delicious!
The recipe is below.
Prep Time: 15 minutes
Grilling Time: 8-10 minutes
- Prepare the grill for direct cooking over medium heat (350° to 450°F)
- Whisk the vinaigrette ingredients, including 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1/3 cup oil in a steady stream, whisking constantly to emulsify. Set aside.
- Cut the eggplants crosswise into 1/2-inch slices. brush both slices of each slice with oil and season evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. grill over direct medium heat, with the lid closed, until well-marked and tender, 8 to 10 minutes, turning once or twice. Place the slices on a platter. Immediately spoon the vinaigrette over the top. Serve warm or at room temperature.
4 sun-dried tomato halves packed in oil, drained and minced
2 tablespoons balsamic vinegar
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon honey
freshly ground black pepper
Extra virgin olive oil
2 globe eggplant, each about 1 pound, ends trimmed
~Please let me know if you give this recipe a try.
Updated to give a closer view.