Besides a wood fired grill, there is no better way to cook eggplant than thinly sliced, brushed with oil, and under a broiler. There's also no other way that's faster or that uses less fat.
Thinly sliced, broiled eggplant actually takes less time to make than ordering a hamburger. I had a few slices left over from a lasagna and popped them in the oven while reading Mark Bittman's new blog. I sprinkled them with some za'atar from a huge, cheap box I picked up at a co-op in Ohio and they were soft yet crispy in no time. I threw them on an arepa, because I had one, and because I thought they'd look nice on something white. They did.
By the way, if you have a charcoal grill, and you have some wood, you can have a wood fired grill. Just make sure you don't use any kind that's poisonous.
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2 comments:
how long under a broiler?
It's pretty quick. Definitely the fastest way to make eggplant. I can't give an exact time, since I just let it go till it's brown. Just let the broiler get hot, then put the pan in, and pull it out and check it after a few minutes. Sometimes that's all it takes, and sometimes they need to be turned over and stuck back in again for a few more minutes. It's really good and really easy.
And hey, thanks for reading!
-ak
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