Brett-EDH
TVWBB Olympian
Whipped up a new appetizer we picked up from our trip.
Roasted eggplant, Roma tomatoes, evoo, Kalamata olives and fresh mozzarella (don’t get the service pic).
Dry brined on the counter for 30 minutes.
Oiled with avocado oil and seared on the CI grate and then moved to indirect to reach temp.
Smaller pieces went to 140° indirect for 8 minutes and the large pieces went to 120°. Perfect for company who wanted more medium than rare.
Enjoyed some vermouth with dinner. Nice to be able to relax at home and enjoy a good meal with family.
Roasted eggplant, Roma tomatoes, evoo, Kalamata olives and fresh mozzarella (don’t get the service pic).
Dry brined on the counter for 30 minutes.
Oiled with avocado oil and seared on the CI grate and then moved to indirect to reach temp.
Smaller pieces went to 140° indirect for 8 minutes and the large pieces went to 120°. Perfect for company who wanted more medium than rare.
Enjoyed some vermouth with dinner. Nice to be able to relax at home and enjoy a good meal with family.
