Grilled eggplant is a quick and tasty delicacy. It is creamy and rich, and if you want to make this treat even tastier, get fresh eggplants at a local farm stall, or from your own backyard garden.
Look for a medium-size, purple eggplant with firm skin and no mushy spots.
• 1/2 cup of extra virgin olive oil
• A few drops of lemon juice
• A pinch of sea salt
• Freshly grated black pepper
• Fresh basil
• 2 cloves of garlic
• Cherry tomatoes
• Shaved Parmesan cheese
Cut eggplants into 1-inch-thick rounds; sprinkle them with sea salt and freshly grated black pepper, and then let them sweat for a few
minutes. The salt removes moisture from the eggplant. It also tenderizes the eggplant and seasons it. Since the eggplant has less moisture in it, it is able to soak up the oils used when cooking. The result is a more tender, less bitter, and tastier eggplant.
Make shallow cuts on both faces and rub with a mixture of 1/3 cup olive oil, a few drops of lemon juice, 1 tablespoon of minced garlic and
leaves of fresh basil. Grill uncovered until tender and lightly browned, turning and brushing with more oil as needed for about 20 minutes. At
the end of grilling, loosen eggplant from grate. Top with cherry tomatoes, whole or sliced, and shaved Parmesan. Put in the oven for a few minutes to let the cheese melt.