Granted, this doesn’t take quite as long as a piece of protein, but be patient and let it cook to yield that melty center that is almost creamy and the perfect canvas for a fresh and tangy herb salad. And that combination isn’t just magic, it’s also just the thing to round out your summer BBQ menu. Enjoy!
Sprinkle salt on the eggplants and let them sit for 20 minutes. Wipe off the liquid that comes to the surface.
Preheat grill to high heat.
Spray the flesh side of each eggplant with cooking spray and sprinkle with salt and pepper. Place eggplant halves face down on the grill and cook for 30 minutes, turning them over every five to seven minutes.
Remove from the grill and use a fork to shred the flesh. Allow to cool.
Combine ingredients for the herb salad in a medium bowl.
Combine ingredients for the herb salad in a medium bowl.
Scoop the herb salad into the eggplant flesh and mix lightly. Top with a drizzle of
techinah and some coarse sea salt.
Serve with tortilla chips and enjoy.
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
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