Serves: 5
There are many types of eggplant, but in this book we stick to two widely available types: Japanese and globe. Japanese eggplant is also called Asian or Oriental eggplant, depending on where you find it. Smaller and more cylindrical, its color ranges from lavender to deep purple. Japanese eggplant is mild, even sweet--to use it, simply grill it in halves or slices.
Globe eggplant is big, dark purple, and shaped like a butternut squash. It grills up best when cut into 1/2-inch slices (crosswise or through the stem), and it may need a salting first.
Why salt it? Globe eggplant can sometimes be slightly bitter. Salting the flesh draws out the bitter juices. How do you know if your purple pal is harboring any ill will? Older flesh and an abundance of seeds are indicators. Select fresh, firm, and glossy eggplants with no bruises or blemishes. Late summer (August to September) is peak season. If you're growing your own, pick them at about two-thirds their full size. Don't refrigerate eggplant. If you have to keep it overnight, place it in a cool part of the kitchen.
Cut soft or seedy eggplant into slices and generously salt each side with kosher salt. You need a good even coating here, so don't hold back. Place the slices on a rack set over a baking sheet for 30 minutes or so. Rinse them well under running water, pat them dry with a paper towel, and proceed with your recipe. Brush eggplant slices well with oil before placing them on the grill over Direct Medium heat, then baste them again when you turn them halfway through the grilling time. Your dish will be magnifico.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Eggplant On The Grill: Don't Be Bitter recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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