Grilled Eggplant Recipe

Prep and cooking takes about 15 minutes not counting getting the grill hot:

Ingredients:

I like medium sized lavender eggplants - Dancer is my favorite variety. I find the big black ones in the store too bitter. If they are used get 1 large one, soak it in salt water for 30 minutes and pat dry. This recipe is better with 2 medium Italian or Japanese eggplants
3 TBS Olive oil
2 TBS Balsamic vinegar
2 garlic cloves minced
a few pinches of fresh herbs - Dill, Basil, and Oregano are nice
Salt and pepper to taste

Cooking: 

Get your grill hot. Combine oil, vinegar, garlic, herbs, salt and pepper. Cut the eggplant into 1/2 inch slices. Coat the slices with he herb, olive, balsamic mixture. Grill for about 5 minutes per side or until tender and brown.

December 2013 in the garden

Red Lady Papaya

Red Lady Papaya

Red Lady Papaya

Lemons

Cranberry Hibiscus (Hibiscus Acetosella)

Cranberry Hibiscus (Hibiscus Acetosella)

Angel Trumpet (Brugmansia)

Turnips and Lettuce up front with Radicchio in the background

Christmas Tomatoes

Eggplant and green tomato on the grill

I have a wonderful variety of eggplant called Dancer. Violet colored, medium size, and the tastiest ever. It has been producing all spring summer and fall. Planted 1 seed in a pot and it has produced enough eggplant for me and my wife from May to December.  I grilled some last night that was great. I have some green tomatoes in the garden also. I am thinking about grilling both the green tomatoes and eggplant, putting some cheese on the eggplant and then topping with a green tomato. I will post how it turns out.