Arabic Grilled Eggplant

There are very few foods I dislike.  Onions and coconut top the list.  But I’ve never really liked eggplant either… until living in the Middle East!  It is still not a favorite, except when cooked exactly like this… then I can’t stop eating it.  I crave it.

Arabic grilled Eggplant

Ingredients:

Eggplant (as many as you want)
Salt
Olive oil
Fresh pressed garlic

1.  Slice the eggplant about an inch thick.  Set on paper towel and salt heavily.  The salt brings out the water in the eggplant.  Once you see the top of the eggplant covered in water, flip and salt the other side…

2.  After eggplant has been salted and de-watered (is that a word?) then put on a deep plate and pour olive oil over each piece LIBERALLY.  Let olive oil soak in.

3.  Crush several cloves of garlic and set aside in a bowl until later.

Now… you can cook it two ways.  On the grill or in the oven.  I have put both.

4.  GRILL.  Place each piece of eggplant on a hot grill and cook until both sides are blackened.  OVEN.  Place each piece of eggplant on oiled cookie sheet and cook in oven at 400 degrees until blackened on both sides.

5.  When eggplant is blackened, remove from grill/oven and spread a small amount of garlic on each piece.  (You can also add a bit of fresh chopped Italian parsley and drizzle with a bit more olive oil if too crispy.)

Enjoy!  Sahtein (May your health be doubled)!!