Dean Torges
R.I.P. 11/4/2016
Mary's quick and easy eggplant creation, adapted to the grill. Entree and side dish over the same coals in a shuttle motion. I usually use venison loin medallions cut about 3/4" thick, so that a hot sear from both sides leaves them almost rare.
Slice an eggplant into 3/4" pieces and peel each one. Spray both sides with olive oil. Dust with Kosher salt and fresh-cracked black pepper. Ditto steaks with oil, salt and pepper. Sear eggplant over hot coals. (The Weber enameled cast iron cooking grate with the charcoal grate shimmed up right underneath it works nice for this method.)
Transfer eggplant slices side by side onto a sheet of h.d. aluminum foil, move to warming side of grate, and spoon your fav-o-rite spaghetti sauce over each one. Tent the foil. Eggplant will bake and soften in the several minutes it takes to sear and cook loin steaks. Grate Romano cheese over topping before serving and include your choice of red wine with the meal.
Slice an eggplant into 3/4" pieces and peel each one. Spray both sides with olive oil. Dust with Kosher salt and fresh-cracked black pepper. Ditto steaks with oil, salt and pepper. Sear eggplant over hot coals. (The Weber enameled cast iron cooking grate with the charcoal grate shimmed up right underneath it works nice for this method.)
Transfer eggplant slices side by side onto a sheet of h.d. aluminum foil, move to warming side of grate, and spoon your fav-o-rite spaghetti sauce over each one. Tent the foil. Eggplant will bake and soften in the several minutes it takes to sear and cook loin steaks. Grate Romano cheese over topping before serving and include your choice of red wine with the meal.