Our eggplants are showing signs of surrendering to Fall’s arrival. They’re becoming yellow, tougher and seedy. The season is telling us that it’s time to cook what eggplants are still tender and to collect the seeds from the tougher ones. Our Bianca Rosa variety of eggplants are one of our favorites to grow because they are sweet, fleshy and less bitter than most other varieties. The minimal amount of seeds make the Bianca Rosa variety perfect for grilling, baking and for just about anything that requires eggplant.
One of our favorite ways to prepare eggplant is to grill it. The smokey flavor from the grill makes the slightly crisp outer surface encasing the creamy white interior flesh absolutely delectable. Often times our grilled eggplant has been intended as a component of another dish, but it somehow never makes it there. We keep snacking on the slices even while they are still almost too hot to hold.
Rosa Bianca eggplant from the garden
We’re submitting our grilled rosa bianca eggplants to Andrea from Andreas Recipes for her fabulous event, Grow Your Own. Grilled eggplant is incredibly versatile. Beyond straight snacking, grilled slices are a great alternative way to prepare the eggplant for eggplant parmesean. One can also use them in a sandwich, served on rice, or alongside some sauteed garlic spinach. Grill some eggplant halves, scoop out the flesh, then use that to prepare eggplant caviar or baba ghanouj. Those two dressing/dips (some may argue that eggplant caviar is baba ghanouj, but that is a discussion for another time), make a fantastic spread for sandwiches, topping for bruschetta, or as a dip for raw veggies.
Total Time: 1 hour 30 Minutes
(Next two steps are unnecessary if using more less bitter varieties of eggplant, such as Bianca Rosa, Japanese Eggplant, or Chinese Eggplant)
cool, eggplant shower
Cut, drizzle with oil and grill
How do you prepare your eggplant? Please share and link away so we can all learn!