Red, White and Blue-Black Eggplant on the Grill
Posted by hpotterblog on July 2nd, 2010in Gardening Products, Patti Bess, Recipes | No Comments
By Patti Bess
The Fourth of July traditionally starts a summer of grilling extravaganzas. Summer dinners on the deck mean good times, good friends, and great food!
Grilling is the perfect way to prepare meats, but there are so many other foods that benefit from that intriguing smoky flavor, like eggplant, mushrooms, and many vegetables.
Most of us use our grills primarily for one cooking function—hot and fast grilling (direct heat). Did you know that your grill can also be used for roasting (indirect heat)? Your grill is a versatile appliance. You can even bake an apple crisp or make a skillet cornbread on the grill.
How to roast on a kettle grill
To create an indirect source of heat for roasting requires a kettle grill that is at least 21 to 24 inches in diameter. Start with coals that are cooled to a medium intensity. You can grill meats and other foods that need a higher temperature first. With a long-handled spatula, move the coals to one side of the grill and place the dish to be roasted on the opposite side. Put the lid down and you’re roastin’ with coals. It’s always important to turn a dish in order to get even heat. Areas of the grill will vary in temperature.
How to roast on a gas grill
If you have more than two burners on a gas grill, heat the outside burners and place the dish on the middle unheated burner; close the lid.
If you have only two burners, preheat both to medium, turn one burner off and place the dish on that burner. Check the dish at least halfway through the cooking and turn it to ensure even heating.
Eggplant roasted on the grill is my favorite way to cook it—top with a little pesto sauce or use it in this great summer gratin. The only real trick to grilling eggplant is making sure to cut slices fairly evenly and check with a fork for doneness.
Grilled Eggplant and Tomato Gratin
One-and-a-half pounds ripe tomatoes, sliced one-half inch thick
One pound eggplant, sliced crosswise one-half inch thick
One small onion, sliced one-half inch thick
One-quarter cup extra virgin olive oil
Salt and fresh ground black pepper
One cup grated Monterey Jack or mozzarella cheese
One-quarter cup firmly packed chopped basil or one tablespoon fresh marjoram or sage
One-half cup grated Parmesan cheese
Preheat a gas grill or build a fire in a kettle grill.
Add half the olive oil, salt and pepper to a small bowl and brush the eggplant slices with it. Arrange slices on the grill, turning once or twice until the eggplant is tender when pierced with a fork, about six to eight minutes.
Prepare the grill for indirect heat as described above.
Pour remaining olive oil in the bottom of a round pie pan or a 9-inch square baking dish. Add one layer of the sliced tomatoes. Add one layer of the sliced onions. Cover them with half of the eggplant and one third of the cheese. Repeat. Top with the remaining tomatoes. Season generously with the salt, pepper and herbs; top the entire dish with the remaining Monterey Jack and parmesan.
Cover with aluminum foil and roast for 15-20 minutes or until lightly golden.
Allow to stand for ten minutes. Makes a generous serving for two.
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