Today’s post is about babies. My baby brother just had a baby. She’s named after a food!
When I was five and my new baby brother came home from the hospital, I couldn’t sleep. I kept thinking about all the things that I had to teach him about life and then fretting about the appropriate sequence. I got up and went to his room, and looking down at him, sighed and thought, “You have so much to learn.” Now that he’s had his own baby over 35 years later, I’m thinking the same thing. Wait, why do you think I’m neurotic again?
Luckily, I don’t feel I need to teach baby eggplant much of anything. Babies are so cute, and these are no exception. Awww, look at these sweet little aubergines.
I’m embarrassed to even call this a recipe, it’s so easy. But it’s really yummy. Just slice the babies in half:
Brush both sides generously with olive oil and sprinkle with kosher salt.
Put them on a hot grill for 3-4 minutes per side, until the flesh is soft and turns a light caramel hue.
Adjust seasoning to taste, sprinkle with pepper and garnish with some cilantro. Yum! You can use the same simple technique with full-sized eggplant too — just slice and grill until the flesh is soft.
GRILLED BABY EGGPLANT
- 5-6 baby eggplant
- 1/2 tsp kosher salt
- 4 TBSP extra virgin olive oil
- fresh ground pepper to taste
- cilantro, for garnish
Heat a grill. Slice eggplant into halves and brush both sides generously with olive oil. Sprinkle with kosher salt. Reserve the leftover olive oil.
When the grill is hot, place the halves flat side down and grill covered for 3-4 minutes. You should see clear, grill marks on the surface when you turn them over. Grill on the other side for another 3-4 minutes. Eggplant is cooked when the flesh is soft.
Put on a plate, add pepper and adjust salt to taste. Optionally, drizzle with leftover extra virgin olive oil. Garnish with cilantro.
Serves 4 (as a side).