Throw these sweet little eggplant on the grill alongside steak or lamb, but keep a close eye on them while grilling. Because they vary in size, cooking times may vary, too.
- 1 lb. fairy tale eggplant, halved lengthwise, stems intact
- Kosher salt
- 1/4 cup olive oil; more for brushing
- 2 medium cloves garlic, finely chopped
- 1 tsp. coarsely chopped fresh rosemary
- 1 tsp. fresh lemon juice
- Freshly ground black pepper
- Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating.
- In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add the rosemary, and set aside.
- Brush the eggplant halves all over with some of the oil mixture. Place them on the grill grate cut side down. Grill, covered, until grill marks appear, 1 to 5 minutes. Using tongs, carefully flip the eggplant and grill, covered, until completely tender, 1 to 3 minutes more.
- Arrange cut side up on a serving platter. Whisk the lemon juice into the remaining oil mixture and drizzle over the eggplant. Sprinkle lightly with salt and pepper, and serve.
- Eggplant comes in a range of colors, shapes, and sizes.
- The anthocyanins in eggplant may protect heart health
- Another chemical in eggplant, nasunin, may help improve blood flow to the brain
- Cooking methods include steaming, roasting, boiling, baking, or frying, but steaming appears to preserve the antioxidant levels most effectively.
- Scientists are looking for ways to maximize the antioxidants in eggplant while reducing the bitter flavor they bring.