Did you know that eggplants are berries? I love all kind of berries – the typical ones, like blueberries or raspberries – and that must be why I am so fond of eggplants.
This easy recipe is my favorite way to cook them It’s fast and it preserves entirely the flavor of the spongy vegetable. Or is it a fruit?
Ingredients: Sr V B Gf Ef Df
(for 2 people)
- 1 eggplant
- 4 Tbsp. Evoo
- Salt
- A few leaves of basil
Warm up your grill to a medium temperature or – if you don’t have a grill – a big, non-stick skillet or an iron skillet.
Peel the eggplant and cut it into rounds 1/3 inch thick. Lay them side by side on a paper towel, sprinkle with salt and let sit for at least 20 minutes. You’ll notice that after a few minutes the eggplants start “oozing” a brown liquid.
This is away to remove any bitterness from the eggplant.
Dry the eggplant slices with a paper towel. Brush each slice on both sides with Evoo, then put on the grill and cook until they start to look soft. Carefully turn them after 3- 4 minutes to cook on both sides.
Arrange the grilled eggplants on a serving dish, sprinkle with Evoo and decorate with the basil leaves.
Tip: When you buy eggplants, “weight” them by holding one in each hand, then choose the lighter one because it has less seeds. If they feel the same weight, keep one and compare with a third one.