Grilled Eggplant

Photo: flickr user cerolene

Ingredients

Salt for sprinkling

Preparation

Cut the eggplant into 1/2-inch slices crosswise. Sprinkle both sides of the slices with salt. Place the slices in a colander and allow to drain for 30 minutes. Rinse the slices with cold water and pat dry with paper towels.

Brush the slices with the infused oil. Grill over medium-high heat for a couple of minutes on both sides. Baste with the oil while grilling.

Comments: I really think eggplant is one of the most delicious vegetables available. Many Americans turn up their noses at this great purple egg-shaped jewel, but I think they would be quickly converted if they would simply learn to cook this vegetable properly.

The secret to getting rid of the bitterness is to salt the flesh and allow it to drain for about a half hour. The salt is then rinsed from the eggplant and you are ready to cook. This works every time.