My family does not really love eggplant very much so I am always trying to think of ways to make it inviting. My newest trick works beautifully with baby eggplant. I trim the stems and then cut them in half, lengthwise. I toss the cut eggplant in olive oil, whatever fresh herb I have on hand (or none when I don’t), and salt and pepper. I grill them, cut side down first, in my trusty stovetop grill pan (Scanpan again, of course – loving their nonstick surface) for a few minutes or until just barely cooked through. I serve the warm grilled eggplant drizzled with a bit of balsamic vinaigrette or syrupy aged balsamic (when I have it on hand) with a glass of Prosecco or an Aperol spritzer. Every single one of those little guys is gone before the drinks are.
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