New York Times Grilled Eggplant Recipes

Rack should be no more than 4 inches from heat source. Cover each slice with a very generous spoonful of tomato sauce. Spread a little pesto on the bottom slice of bread.

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The New York Times.

New york times grilled eggplant recipes. Grill turning as necessary until slightly charred and soft about 3 to 4 minutes a side. Spread eggplant slices on paper towel lined baking sheet. Eggplant is at its best in the summer months which as luck would have it is also when backyard grills start seeing regular use.

Prepare grill for cooking or heat ridged grill pan over moderately high heat. Spoon a scant amount of tomato sauce into the bottom of a 9x13 pan or close equivalent. If you learn the various ways to grill an eggplant youve pretty much mastered the grill.

Arrange one layer of eggplant slices slightly overlapping over the sauce. Squeeze it with a paper or kitchen towel to remove excess salt and water. Remove from the grill.

Preheat oven to moderate 350-degrees F Combine the flour egg and one-quarter teaspoon salt. Its your-house steak ideal for home cooks who want fast weeknight meals. Cooking the onions on the grill before assembling the pizza give them a nice charred flavor.

Start a charcoal or wood fire or preheat a gas grill or broiler. We recently had a long bout of cold weather which sent Kelly on a search for recipes that make use of the oven. Allow eggplant to sit for about 20 minutes to let some of the moisture seep out.

Grill three minutes until cooked through. Grilled Pizza With Grilled Eggplant and Cherry Tomatoes. Italian-Style Eggplant From simple to extraordinary check out The New York Times 12 Recipes for Grilled Eggplant.

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