One of the mistakes I used to make with eggplant was slathering it with oil before cooking it. The taste was fine, but the texture was awful. It would always turn into a greasy mush. Then one day I forgot the oil altogether and this recipe was born.
Ingredients:
- 1 eggplant
- cooking oil spray
- Salt (optional)
Directions:
Prepare the grill. Slice the eggplant into 1/2" rounds. Give each one a very light coating of cooking oil spray. Lay the rounds on the grill. Cook on medium heat until they are lightly browned on one side. Flip them over and brown them on the other side. Make sure they are not cooking too fast. They should cook long enough for the insides to get fork tender. Remove the eggplant from the grill and enjoy by themselves or with some barbecue.
Ingredients:
- 1 eggplant
- 1 egg
- almond meal/flour
- Salt (optional)
Directions:
Preheat your oven to 400 degrees. Slice an eggplant into 1/2" rounds. Crack the egg into a wide flat-bottomed bowl and whisk it. Pour a layer of almond meal onto a large plate. Arrange the eggplant, egg, almond meal, and a greased cookie sheet on the counter in that order. Take a slice of eggplant, dredge it in the egg (allowing the excess to drip off) and then in the almond meal. You may need to use your fingers to sprinkle almond meal over the eggplant slice and pat it with your hand. Gently tap the eggplant round to remove excess almond meal. Place it on the cookie sheet. Repeat for the remaining eggplant. When the cookie sheet is full, slide it into the oven and bake until the almond meal begins to brown slightly on top (about 15 minutes). Turn the eggplant rounds over and put them back in the oven for another couple minutes to brown the other side.