A few weeks ago, I wrote of my amazement at the eggplants growing in the veggie patch (here).  With five bushes brimming with eggplants, I wanted to preserve some while they’re at the peak of their season.  So, I fired up my new griddle pan (a Christmas present) and grilled them until they were perfectly soft and charred.  I then bottled them up with olive oil, garlic and rosemary.  Now, they’re ready at any time to top a pizza, toss through a salad or be added to a grilled panini.

Click here for instructions and more photos.
Eggplants
Grilled EggplantGrilled EggplantGrilled Eggplant

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