Recipe: Grilled Babaganoush

If you've got a lot of eggplant from the garden this summer, you're probably wondering what to do with it all. There's only so much Eggplant Parmesan you can eat. But never fear - there's lots of other great ways to use eggplant!  The recipe below uses your grill to make a classic eggplant dish that's as easy as it is tasty. This makes a great appetizer or snack, and it's very simple to prepare. Give it a try, and let us know how you like it!

And if you haven't already, be sure to check out Wednesday's recipe for grilled eggplant lasagna for a unique, tasty, and easy idea as well!

Grilled Babaganoush

Ingredients:

2 medium eggplant
3 cloves garlic, peeled then crushed into a paste
3 tbsp tahini
3 tbsp lemon juice
salt and pepper to taste

Directions:

• Heat grill to medium.  When ready, set whole eggplants on the grate in the center, and cover grill.  Cook eggplants, turning occasionally, until eggplant is cooked through and very soft and skins are blackened. Remove from heat and set aside to cool.
• When eggplant is cooled enough to handle, cut each eggplant in half lengthwise and scoop out the flesh onto a cutting board - discard the blackened skin. 
• Chop the eggplant until it resembles a chunky puree, then scoop up into a bowl. 
• Now stir in the garlic, tahini, and lemon juice, and sprinkle with salt and pepper to taste.
• Taste and add more tahini, lemon, and salt and pepper as needed.
• Serve immediately with pita or other flat breads.

Recipe: Grilled Italian Eggplant Lasagna Packets

Eggplant + tomatoes = summer!  Put them together on the grill, and try this simple recipe, instead of heating up the house for hours baking a huge pan of lasagna. It's got all the delicious goodness of lasagna, with less than half the work (and without all the carbs) - and you can do it all on your grill in foil packets - no fuss, no muss!

Grilled Italian Eggplant Lasagna Packets
(Serves 4.)

Ingredients:

1 lb. Italian sausage, cut into thin circles
2 small or 1 medium eggplant, cut into thin circles
1 Tbsp olive oil
2 ripe tomatoes, cut into circles
1 tsp dried oregano
1 lb. shredded mozzarella cheese
salt and pepper to taste

Directions:

• Set your grill to medium-high heat and preheat.
• Lay out 4 sheets of heavy duty aluminum foil.
• Divide the sausage evenly between the 4 pieces of foil
• Drizzle the olive oil over the eggplant pieces, tossing to coat well, then divide the pieces evenly on top of the sausage on the foil.
• Top the eggplant with the tomato, then sprinkle with oregano, then top with the cheese. Add salt & pepper if desired.
• Place on grill on indirect heat, close cover, and cook for 25 to 35 minutes, spinning packets at least once, or until the sausage is cooked through. (The time will vary depending on the heat of your grill.) 
• Remove from grill and let stand for 3 to 5 minutes, then carefully open and enjoy!

Recipe: Grilled Eggplant with Fresh Herbs

This is a great recipe for the grill. Meaty eggplant is an excellent vegetable for grilling - just make sure not to let it burn or get too smoky or it can taste bitter. Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.

Grilled Eggplant with Fresh Herbs

Ingredients:

1 eggplant
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves minced garlic
¼ cup fresh basil, finely chopped
¼ cup fresh thyme, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh oregano, finely chopped
Salt and pepper

Directions:

• Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.
• Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let site to absorb the flavors for about 15 minutes. 
• Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well. 
• Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.
• Serve hot, lightly sprinkled with salt and pepper. Great as a side dish with grilled meats or other barbecue fixings.