Eggplant (additionally referred to as brinjal, aubergine, baingan, melanzana and bademjan in a few of the international locations the place it is eaten) is one in every of my favourite greens to barbecue as a result of it’s so completely suited to the grill. It’s a sturdy vegetable that holds up fantastically to the rigorous warmth. Higher, that warmth causes the flesh of the eggplant to prepare dinner up splendidly tender and comfortable and candy. The eggplant slices absorb any flavors you add to it — and the fantastic smoky flavors from the grill — like a sponge.
I’ve a easy trick for you that may be certain the eggplant will not be bitter in any respect: brine. Simply soak the eggplant in it for about half-hour earlier than you grill it, which can draw out any bitterness. Then dip it within the infused basil oil, which I shared with you latterly, or in any mixture of oil and herbs of your alternative, earlier than throwing it on the grill for the yummiest eggplant, or grilled meals, you ever ate.