So last night I decided to follow my own recipe, aka what I told you (not really the same thing, is it now? Hmmm, girls?? They will tell you that my recipes often wildly vary from what I actually do, which is why I'm testing the amounts, which some people might do before they publish the recipe).
I used one medium-large eggplant, which I forgot to take a picture of.
I decided to grill it, because no way was I turning on the oven, it was that hot out. Obsession has its limits.
So here is the truth: I told you to make more saucy stuff than is strictly necessary for one eggplant. I think it would be a good amount for two medium-large eggplants.
See, what I told you yesterday makes 3/4 cup of sauce. I was left with 1/4 cup of sauce when all the eggplant slices were on the grill, although, of course, to give myself my due, if you had made small cubes with the eggplant there would be more surface area and you might need that much sauce.
Anyway, I can't do that math to make it work out to the right amount.
I mean, I can, but what's the point. The measurements will end up silly.
Just use two eggplants or keep the leftover sauce for the next time you crave this, which will be soon!
After pre-heating the grill, I turned it down to medium-low and let these succulent morsels do their thing.
As the little bubbles came up, I flipped the pieces over.
Keep flipping and moving around. There are vastly different levels of heat on my cooking surface here…wish I knew how to clean up the burners so they will heat evenly….
You can see that no way does this yield enough. I would have been much better off with two eggplants. Clearly.
What food are you obsessed with? Do you have a favorite thing to grill that your family loves, that is also economical? Another one around here is Vidalia onions…oh my goodness!
Do dish in the comments!
scmom (Barbara) says
I don't enjoy eggplant, but probably that's because I've never found the right recipe. It always turns out mushy/slimy. Yours looks just right. Do you ever peel the eggplant or is that like peeling a zucchini — totally unnecessary?
MichelleZ says
I really like this recipe. It looks like I will be going to the store today to get eggplant. This is lots better(healthier) than my favorite way to have eggplant. Growing up it was always battered and deep fried. Not good for you, but oh so good. Grilling is our favorite way of preparing food. Right now with the weather being so nice we have been grilling almost three times a week. I think fajitas are a very quick easy economical treat from the grill. It is even better when I have time to make the tortillas too.
Betsy says
Yesterday I was debating about grilling your recipe so as to not heat the house. What had me worried was the thought that the eggplant slices would maybe fall through the grates. However, it looks like yours turned out great – was that a problem at all?
Leila says
I just don't peel eggplant, usually, or, really, ever…don't have the patience!Fajitas — excellent idea! There's a thrifty meal.The pieces didn't slip through the grates at all. One issue is just falling apart — a couple of pieces did that. There is so much oil in this recipe that they didn't do much sticking, and if I had been motivated to get a spatula, it would have been less (I was using tongs and doing several other things at once).It's all in how you slice…obviously, cubes wouldn't be a good idea for this application 😉
Anne R Triolo says
I am currently obsessed with whipped cream…and currently eating whipped cream…mmm, so yummy.I grew up with cool whip. What made anyone think that that was an adequate substitute? It's like a whole different thing!I am also ALWAYS obsessed with asparagas. My husband planted three asparagas plants last year. The skunk ate one (or rather mangled and left it there to rot, blankety-blank beast!). But the other two are doing beautifully and I am told that next year I will have asparagas of my very own!This is another food that people are scared of cooking, but I find if you roast it in the oven on the grill or in the broiler with salt, pepper and olive oil till it has a few little black bits it is just fabulous!
Mominapocket says
Since living in Jacksonville, I have developed a love of hummus topped with toubuleh (sp?). It is a favorite during our very humid and hot summers. Going to try the eggplant this way-looks great & thanks for the idea! Nancy
Camille says
We are currently obsessed with a Greek chicken dish. We cut up some boneless, skinless breasts and marinate the pieces in oliv oil, lemon juice, oregano and salt. Grill it up and eat with homemade tzatiki (yogurt, cukes, garlic , mint is optional). Homemade pits are a nice addition, but somewhat fussy. For such a simple meal it is unbelievably delicious!
Catherine says
I'm curious if you think this would be as good on a george forman grill? I'm not one for open flames! lol, probably safer that way.
Leila says
Nancy — I love all the Arabic foods sort of layered together. It's not the proper way to eat them, but leave it to the Americans to figure it out!Camille — Again, Arabic food at its best. Yes, I consider it Arabic ;)Catherine — My original method was roasting in the oven, and I have never used the forman grill, but go for it!
Leila says
Annie — can you GRILL cream?? ;)I love asparagus roasted on the grill. So so good. I found a roasting basket at a yard sale and use it for all sorts of veggies. They are just perfect that way!
Woman of the House says
Chocolate. But it doesn't work too well on the grill. 😉
Anonymous says
In summer we bbq daily, favourites include freshly caught fish (flat head) with lemon juice, zucchini slices, onions, and mushrooms, maybe with a little garlic butter on top. Delicious. I'm thinking that your marinade might work nicely on zucchini too.Dee from Australia
Leila says
Dee, I'll be honest. The first time I made this I used zucchini too, and it just was like "let me eat the eggplant."It wasn't as good. I think it might be good on red and green peppers though…
MichelleZ says
Also, I was supposed to mention we were always taught to soak the eggplant in warm salt water for about 20 minutes and dry them well with a towel before cooking. I have never experienced the itchy feeling you described…maybe that's why.
Leila says
Yes, MichelleZ, Sue in Japan said so too… I had never heard that.I would try it but I wonder if the soaking would prevent it from becoming crispy when roasted/grilled?
Margo says
ha – I have lots of food obsessions! I'm really looking forward to ratatouille made the Alice Waters way: oil, salt, and grill a bunch of vegetables in mid-summer (I usually do zucchini, eggplant, peppers, tomatoes, onions). Cut them up. Toss them with hot pasta and fresh herbs like basil and some minced garlic – add a little extra olive oil. Sprinkle with parm-regg. Once I added grilled sausage too. All so very very good.We had orange-asparagus pasta salad tonight – it had mint and feta in it too. Yum.
Leila says
Whoopsies, didn't sign Bridget out before I commented!Margo, sounds awesome!!
Jill says
Leila,I am having company for dinner tomorrow night and you have so inspired me that I am going to serve the eggplant!! Without even trying it ahead of time!!?? How adventurous can I get I ask you??My all time favorite is chunked up onions, garlic cloves, zucchini, broccoli, carrots, etc. tossed lightly with olive oil and Lots of salt and cracked pepper..grilled OR oven roasted. If you toss Italian seasoning with this it makes the house smell like one of those really good health foody type co-op places to eat. It is the most heavenly smell!You can also roast chunks of sausage and toss with the roasted/grilled veggies and meat altogether with cooked pasta and lots of fresh romano cheese. It is just GOOD!Blessings as you enjoy grilling!Jill in the Pacific NW (who just found out that our 9th child and first adoption is on his way to living in our home….a six year old boy! Whoo hoo!)
MichelleZ says
We tried the recipe last night and I think we are hooked. I have three boys that don't usually touch eggplant and it was hard to keep them out of it before supper was served. Actually, I was thinking that the sauce might make a really good dip for the fried version that we make. :)To answer about the eggplant being crispy, I am not sure if it has an effect, because I have never had eggplant without first soaking it(guess that is a future experiment).
Anonymous says
Ok now, you can't just tease about have a great way to have Vidalias on the grill and not share it!We just got a grill and we have mainly made hot dogs and hamburgers. We are trying steaks on there with some Italian dressing marinaded chicken on Sunday.Thanks for sharing.Michelle
Leila says
Michelle, Vidalia onions couldn't be easier.Just slice them up, toss with a little oil, and grill them! I have a grilling basket and usually throw sliced onions in there. They cook for a while, you keep flipping them around, and then they are done — when the edges are browned. You want them crunchy.Since they do take a while I get them started before the meat is ready to go on. Just put the grill on medium and let them cook, putting the cover down for a while if you like.They are also wonderful in kebabs. A whole bag is hardly enough for a few people, they are that good.
Mrs. Pickles says
Saturday night is my husband's designated night to cook, which in summer means grilling! I got him a grilling wok (basically a wok-shape filled with holes) for making side dishes. One of our family favorites is sliced potatoes marinated in Italian dressing, which we make ourselves from those little packets you get in the grocery store. We use balsamic vinegar — yummers. But my all-time favorite side is grilled summer squash & zucchini, sliced and marinated in the same dressing. Now, I HATE squash normally, but I could eat this stuff all day the way my husband makes it!
patches of me says
I finally had the chance to try your recipe for grilled eggplant. We all loved it!!! Has a nice, gentle sweetness to it. I also basted some of the eggplant with bottled Italian dressing – that was good too.
Clare says
I made this tonight, I roasted it as suggested in the other post, but it wouldn't crisp. Was it because I cut it too thin? Still delicious. Pip x
Leila says
Clare, I wouldn't say that they end up crisp on the grill. More like soft with a little crispiness in the edges if you're lucky. For maximum crispiness (still not like what you'd get with potatoes or something else starchy), you need the oven.
Susan says
This looks very yummy, and I'm not a big eggplant fan — as an alternative, some of the photos made me think of zucchini … have you ever tried this with zucchini? Do you think it could work just as well?
mouse says
We tried this today on the grill and it was indeed scrumptious! Our almost 2-year-old was also enjoying it (and we'd never successfully gotten him to try eggplant before) until he got a piece with a crispier skin and decided he was done. We tried cutting the skin off, but he declared "all done skin" (he seemed to think the eggplant was called "skin") and moved on to his potatoes. Thanks for sharing! We have more eggplant and will be making it again soon…