Great Grilled Eggplant: Cook Once, Eat Twice
Eggplant is such a meaty vegetable, hearty enough, in fact, to serve as a main course. The easy trick to a successful eggplant dish is letting the pre-cut rounds sit in salt for about 15 minutes prior to cooking. That helps extract moisture and always results in better flavor.
Eggplant loves oil (if you sauté it on the stove), but you won’t need as much if grilling. Remember here to grill enough eggplant when making the first recipe so you’ll have enough left over for the second one.
Day One (dinner): Try stacking three slices on eggplant on top of one another, with layers of feta and herbs sprinkled in between, for a beautiful presentation. It’s not hard, and neither is this recipe for grilled eggplant with garlic-cumin vinaigrette.
Day Two (dinner): At least once a summer, this dish is a must. You can ignore (or follow) the advice to sauté the eggplant — of course, I’m grilling — for this eggplant parmesan with crisp bread crumb topping, The layer of bread crumbs ends up a welcome contrast to the softness of the eggplant, tomato, and cheese — and the whole package is delicious. Best of all, this dish will keep for up to three days in the fridge.
Check out these other great summer eggplant recipes!