Yes, I know I said I prefer the term ‘aubergine’ as they do in the UK, BUT ‘eggplant’ flows better from the word ‘grilled.’ Okay?
Whatever you call it, this way of cooking it, is delicious. Again, a recipe incorporating one of the herbs I am growing on my NYC windowsill. This would be great with tomatoes in a salad but it is also delish all on its lonesome. Oh, and for any New Yorkers with window ledges – my basil is growing like a weed!
1 medium eggplant
4 Tbs olive oil
1 Tbs balsamic vinegar
1 Tbs torn basil leaves
Salt to taste
Cut the eggplant into slices about 1/3″ thick. Lay out on a plate, sprinkle with sugar and let ‘sweat’ for about 20 minutes. Pat dry with kitchen paper.
Brush on both sides with 1 tablespoon of the olive oil and a grind of black pepper.
When ready, turn on the grill or broiler. Grill the slices until starting to turn golden brown on both sides. About 2.5 minutes.
Place remaining 3 tablespoons of olive oil in a bowl with the vinegar and torn basil leaves. Place the cooked aubergine slices in the bowl, cover well and let marinade in the fridge or a cool place, until ready to serve.