24 February 2015

Italian Eggplant Steaks

I have eggplant abundance at the moment. They have been the best producing plants in the veggie patch this summer, so I've been looking for different ways to use it. What I've found is that eggplant is one of the best vegetables to grill, but you must be careful with eggplant to reach a grilled perfection.

Always cut your eggplant to 6mm thickness. If you cut it to thin it will char and if too thick it will dry out.  If you're not marinating the eggplant slice coat them with oil before grilling.  Be sure to always grill eggplant on high heat; cooking too slow gives an unpleasant texture and will cause them to become dry.  Any type of your favourite dressing or marinade can be used in this recipe. Try French or Thousand Island or Ranch for a tasty change.

Italian Eggplant Steaks

1  or 2 large eggplants, peeled and sliced into 6mm slices
1 bottle of Italian dressing

Prepare the barbecue grill for medium hot heat.
Place the eggplant into a shallow bowl.
Pour the dressing over the eggplant and turn the eggplant to coat well.
Let the eggplant stand in the dressing for 15 minutes to absorb the liquid.
Place the eggplant on the grill and cook for 8 minutes, turning occasionally or until crispy on the outside but still soft in the middle.

Serves 4.

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