The English Schoolhouse Recipes: Grilled Eggplant

I find some vegetables to be incredibly intimidating.  Cooking them, that is.  Artichokes is one (unless it comes as a part of a pre-prepared spinach dip--in that case I know EXACTLY what to do with it), and eggplant is another.  I remember when we first moved to Rome, I'd walk up and down the fruits and vegetables aisle and gawk at some of the fresh food I saw like I was witnessing animals in their natural habitat on a safari in Kenya.  "What the heck are you supposed to do with that?" I'd mumble while on my way to the breaded chicken breast.

Years later, I've learned a thing or two, but the kitchen at our house is more or less my husband's sanctuary.  I venture in only to whip up things I know I can do and well: potato soup (see previous recipes post), a variation of my favorite cake recipe depending on my mood (hmmmm...blueberries or lemon?), and TexMex bean dip.  There are a few others, but I won't list them.

I've mentioned before that the recipes addition to the blog is two-fold for us, and we hope it is for you as well.  The goal is to cook like an Italian, but speak like an American.  I (along with you) get to learn great recipes from Flaviano (the spouse) and he (if he studies the recipes I write out) gets to brush up on his English in a familiar context.

So let's do this thing. We're not afraid.  It's just an eggplant.  Right? Riiiiiiiight?

slice eggplant, but not too thin

turn flame under griddle on high

grab a couple of garlic cloves

mince them

lay eggplant slices side by side on the grill-add a sprinkle of salt

try to fit as many as you can on the grill...flip them when they look, well, grilled

take eggplant slices off of the grill-drizzle on olive oil, a pinch of hot pepper, and a sprinkle of garlic

when the next round of eggplant slices is ready do the same--
eggplant, olive oil, a sprinkle of garlic, a pinch of hot pepper, a sprinkle of salt, and a dash of parsley

Put it all on a lovely platter. Gorgeous and sooooo tasty! Enjoy!