Stop grilling auberge bad – I’m how to make it incredible

I burned more lots of various vegetables than I can count: the sweet corn by the dozen shishitos bloated by the bowl and many zucchini gardens. But for years, the eggplant was the one that fled. Each summer, I would try again, only to be welcomed by disappointment: spongy, tough or tragically oily slices. Everything has changed when I accepted the fact that the eggplant does not play according to the same rules as zucchini or peppers: you must treat it with a little more care to obtain creamy, silky and tender slices out of grill.

The right eggplant cut for grills

As I explain in my guide to grill the eggplant, it all starts with the right cut. Slice your eggplant in clean and a half -pouces round – not corners, not slabs, not wispy thin sheets. At this thickness of half a-butt, the slices are robust enough to maintain their shape on the grill and just thin enough to become completely tender inside.

Good oiling is essential for the best grilled eggplant

Then comes a strategic approach to oil. You need just enough oil to prevent collage, but not so much that the eggplant becomes oily. Since the eggplant absorbs oil as a sponge, it is easy to go too far before it strikes the grill and ends up with smooth and soggy slices. The solution is to slightly brush the oil rounds before hitting the gates. A thin layer is everything you need to prevent the eggplant from drying or staying grill. After the grills, when the eggplant is smoked and tender, I brush it again, but this time more generously. This second oil coating is moving beautifully and adds depth without fat.

For this recipe, my chief of chef-kiss moves to stimulate the flavor breathes the oil with flakes of aromatic garlic and red pepper. The infused oil gathers in the microwave in just two minutes, offering a daring flavor with a minimum of effort.

A simple sauce to collect everything

But the real flavor of flavor is the simple sauce. While the eggplant is on the grill, I will move a quick yogurt vinaigrette with lemon, herbs and a net of the same chili oil with garlic used to brush the eggplant before and after cooking. It is shiny, refreshing and the perfect leaf for the richness of the eggplant. Instead of throwing away the tense tense garlic and the chilis pieces left behind the infused oil, sprinkle them on top for a salted and golden crunch.

This combo of carbonized eggplant brushed with fragrant oil and drag through a creamy and tangy dip in yogurt has a much more complicated taste than for preparation. But once you have learned the basic technique (slice, oil, salt, grill, oil again, sauce), you will realize that grilled eggplant is not the enemy. It is a delight of summer vegetables that awaits its moment under the spotlight.

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