Eggplant is a really good vegetable to choose if you want to make grilled vegetables because it has a nice texture and flavor. It also blends well with all kinds of other ingredients. One of the problems with this ingredient is that it can be bitter and a lot of people make it once, decide it is bitter and never try it again. This is a shame because it is possible to prepare it in such a way that it will not come out like with the tart taste you might have found before.
Cut an eggplant into quarter inch rounds, and then put a colander inside a bowl or a deep-sided plate. Layer some of the rounds in the bottom of the colander and sprinkle salt over them.
Add another layer and sprinkle more salt over the rounds. Keep doing this until you have used the whole vegetable. Put a saucer on top, and then put something heavy on top of that. The aim is to drain the liquid out. Eggplant is dense and contains a lot of water; this is what holds the bitter flavor.
Cover the bowl with a cloth and leave it to sit overnight. If it is warm or if you have a large refrigerator, use that instead. Eight hours is the minimum time you should allow for this process, to get as much of the bitter juice out as you can.
You will get quarter of a cup to half a cup of salty purple liquid in the bowl, which you can discard. Toss the rounds in olive oil and grill them over a moderately hot grill for four minutes per side or until tender, then use them in any recipe you like or serve them as a side dish with some butter or a sauce.
Delicious Middle Eastern Grilled Eggplant Dip Recipe
This delicious dish is famous in India, Morocco and other countries. Roasted eggplants are combined with garlic, lemon, olive oil and sesame paste. Eggplants used to be dropped into the fire to cook in ancient days but these days it is easier to cook them on a grill.
Pierce the side of the vegetable with a barbecue fork and let them grill. As they grill the bitter juice drains out and by using a very hot grill you can cook this vegetable without having to salt and drain them overnight first.
Cook one pound of the vegetables until they are tender, then let them cool. Put the grilled eggplant in a covered bowl and let the steam lift the skins. Then peel them and discard the skin.
Put four crushed cloves of garlic, three tablespoons of lemon juice, two tablespoons of olive oil, two tablespoons of tahini (sesame paste), a tablespoon of paprika and a teaspoon each of salt and pepper in a food processor or blender.
Roughly chop the peeled eggplants and add them to the food processor, then process the mixture into a smooth paste. Transfer it to a serving dish and drizzle a tablespoon of olive oil over the top. Serve this delicious dip with toasted pita bread pieces, fresh cut vegetable crudites or chips.
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