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Grilled squash with eggplant - Help!

post #1 of 3
Thread Starter 

We're having a bunch of friends over for a cookout tomorrow and I have a lot of random veggies from this week's CSA packet I'd like to use.  Has anyone grilled eggplant together with zucchini, squash, eggplant and onion?  I only have one large eggplant, so I'd like to chunk that and put it in the grill pan with the yellow squash, zucchini (have a bunch of those) some onion - and maybe some garlic?  (I'd probably toss the chunks with olive oil and sea salt first.)

 

I don't cook with eggplant a lot so I'm unsure how it would hold up in this presentation.  thoughts?

post #2 of 3

I would do the eggplant separately, as it tends to easily become saturated with oil.

 

I use this method on the grill:

 

"How can you cook eggplant without using too much oil and still achieve a decent result? That is one of the biggest challenges for the modern health-conscious home cook who has no relatives in the olive oil industry. I have found that using a brush to apply oil to eggplant slices is the only effective way to prevent overindulgence on one hand and a dry, burned surface on the other. I brush the oil on one side and then place the slices, oiled side down, on a grill or in a nonstick skillet. Only just before turning them over do I brush the other side. (If both sides are brushed at the same time, the oil invariably will have been soaked up by the time I flip the slice.) When the slices come out of the pan crisp outside and soft and creamy inside, they are a small wonder, served in a traditional Italian dish such as eggplant Parmesan (Parmigiana di melanzane), in a French ratatouille, in Greek moussaka or on a splendid vegetarian sandwich."

 

From this website.
 

post #3 of 3
Thread Starter 

Thanks Alisia!  That's helpful info eat.gif

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