March 6th, 2008, 10:45 AM
Eggplant Meets George Foreman
After much experimenting and perseverance, I have discovered how to make perfect straight eggplant. Four minutes at low setting on Foreman Grill.
I peel the eggplant (although you could leave the skin on if you prefer), cut into about 3/4-inch slices, soak in salty water for about an hour, pat dry, brush on olive oil, sprinkle VERY lightly with garlic salt (or powder), pepper and just a few grains of sea salt, put that side down on the preheated grill, then repeat the oil etc. on the other side, put the lid down and wait 4 minutes. No bitterness, perfect texture. I'm in love.
March 6th, 2008, 10:49 AM
ooohhh.... sounds yummy! I love eggplant
i'll have to write that down to use if my garden successfully produces eggplant for me this coming summer
the few summers i have tried growing it happened to be short, cool summers- just the opposite of what i needed
March 8th, 2008, 10:32 PM
we grill eggplant too (and squash) only we put lemon pepper on ours!!
March 8th, 2008, 11:00 PM
I have never actually had eggplant before, but I love grilling squash and zuchinni! I may have to try this out!
March 9th, 2008, 12:09 AM
I too love my GF and eggplant . I cut up my eggplant into slices, brush olive oil on both sides, put in my little GF lower lid and cook till done. I eat them as fast as I cook them. A veggie dish is a meal for me. I sprinkle a little salt and fresh cracket black pepper on them when finished cooking.
October 8th, 2008, 03:28 PM
~ Good ideas, here's one of mine.
When I'm fasting from meats & sweets.
I do a vegie lazz.
Instead of meat I use slices of young eggplant
with slices of portabella musrooms, lots of cheese & sauce.
Man what a great change! I don't miss the meat at all.
As a matter of fact I prefer it way now! Only wish my husband did