Cliff Bartlett
R.I.P. 5/17/2021
I pulled a 2 lb. Tri Tip out of the freezer yesterday morning. Decided on baked potatoes and some Eggplant Parmesan to go along with it. Here's the photos.
Rubbed down with some Big Rick's Jalapeno Honey Mustard and Cattlemen's Tri Tip Seasoning. Set it aside until later.
Quite a bit of work for the Eggplant Parm. Aside from the obvious, ingredients include garlic, red pepper flakes, Kalamata Olives, Mozzarella and Parmesan cheese.
Began mixing the sauce. Pulled the basil sprig out after sauce was done.
Let it thicken for around 10 minutes and then stirred in the butter.
Got a little salt and pepper on the eggplant and got it on the grill.
Flipped at 4 minutes.
Got the spuds on.
The eggplant needed about 30 minutes to get all hot and bubbly.
Got the Tri Tip on right after that.
Rubbed down with some Big Rick's Jalapeno Honey Mustard and Cattlemen's Tri Tip Seasoning. Set it aside until later.
Quite a bit of work for the Eggplant Parm. Aside from the obvious, ingredients include garlic, red pepper flakes, Kalamata Olives, Mozzarella and Parmesan cheese.
Began mixing the sauce. Pulled the basil sprig out after sauce was done.
Let it thicken for around 10 minutes and then stirred in the butter.
Got a little salt and pepper on the eggplant and got it on the grill.
Flipped at 4 minutes.
Got the spuds on.
The eggplant needed about 30 minutes to get all hot and bubbly.
Got the Tri Tip on right after that.