• Eggplant Recipes for the Grill from Julie Sochaki’s One United Harvest


    Sizzling eggplant salad—when it’s too hot to light the oven!
    Olive oil
    2 large eggplants, peeled and sliced 1/2 inch thick
    2 c. fresh salsa** recipe below
    12 oz. black beans
    2 T lime juice
    Sea salt and freshly ground pepper
    Preheat gas grill or prepare charcoal fire. Brush oil onto one side of eggplant slices, place on grill, oiled side down. Cook 6 to 8 minutes until tender. Brush oil on tops and turn and grill until tender another 6 to 8 minutes. Cool slightly and then chop on cutting board. Combine eggplant, fresh salsa, black beans and lime juice in a large salad bowl; toss to mix. Add salt and pepper a needed.
    Fresh salsa is delicious mixed in any salad, but it is especially delicious paired with grilled eggplant.
    **with tomato salsa
    3 ripe tomatoes peeled, seeded and chopped
    2 small cucumbers, sliced, seeds removed, and chopped
    ½ cup red onion, minced
    ¼ jalapeno pepper, seeded and minced
    2 tablespoons fresh lime juice
    Chop and combine all ingredients. 

    Grilled Ratatouille
    1/3 cup extra virgin olive oil
    3 tablespoons of lemon juice
    1 yellow pepper, stemmed, seeded and halved
    1 red pepper, stemmed, seeded and halved
    2 Vidalia onions, peeled and sliced in rounds
    1 large zucchini, sliced into ¼ inch slices
    1 small eggplant unpeeled, sliced into 1/4 rounds
    2 dozen cherry tomatoes, sliced in half
    2 tablespoons of balsamic vinegar
    ½ cup fresh basil, chopped
    1 tablespoon fresh oregano
    sea salt and freshly ground black pepper
    Preheat grill to medium-high. Place olive oil, lemon juice, peppers, onions, zucchini and eggplant in a large bowl. Gently turn to coat veggies. Grill veggies until tender, turning once. Cool slightly and chop grilled veggies into bite-size pieces. Toss in a large bowl with remaining ingredients. Serve warm.
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