Stop the eggplant thrich – here's how to make it wonderful

I grilled more items from various vegetables than I can count on: dozens of delicacies of corn, bowl of shishitos and many gardens worth zucchini. But for years, the eggplant was the one who fled. Every summer I try again to only find disappointment: slices that were sponges, leather or tragically oily. All of this has changed when I accepted the fact that eggplant does not play according to the same rules as zucchini or peppers: you need to treat it slightly carefully to get creamy, silky, gentle slices from the grill.

The right eggplant cut to grill

As I explain my A Guide to Eggplant GrillEverything starts with the right cut. Slice the eggplant on clean, half-inch wheels, no wedges, no plates, no wise thin sheets. In this half -inch thickness, the slices are strong enough to keep their shape on the grill and are only so thin that they are completely soft.

Proper oiling is key to the best grilled eggplant

Then a strategic approach to oiling is created. You need enough oil to prevent gluing, but not so much that the eggplant becomes greasy. Since the eggplant soaks the oil like a sponge, it's easy to go through the deck before stabbing it into the grill and ends with smooth, wet slices. The solution is to brush the circles lightly with oil before they hit the grids. A thin layer is needed to prevent the eggplant from drying up or attaching to the grill. After grilling, when the eggplant is smoky and gentle, I wash it again, but this time more generous. The second coating of oil soaks nicely and adds the depth without grease.

For this recipe, my chef-kissing gesture to repair the aroma is infused with aromatic garlic and red pepper flakes. Infused oil comes together in just two minutes in the microwave oven, resulting in a bold taste with minimal effort.

A simple sauce to tighten all of this

But the real taste of Klincher is the simple sauce. While the eggplant is on the grill, I add a quick yogurt dress with lemon, herbs, and the same garlic chile oil used for the eggplant before and after cooking brushes. Light, cooling and perfect foil for eggplant riches. Instead of throwing out the tense crunchy garlic and chile pieces left behind the infusion oil, sprinkle on top for a delicious golden crunch.

The combination of the cooked eggplant with fragrant oil is much more complicated than a creamy, bitter yogurt dip than preparation. But if you have learned the basic technique (slice, oil, salt, grill, oil, sauce), you will find that the grilled eggplant is not the enemy. This is a summer vegetable joy that awaits the moment in the spotlight.

Cooking method
(Keep on the screen awake)