Grilled Eggplant and Onion Slices

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This is a simple and delicious way to prepare vegetables. The recipe requires at least two sessions at the grill for the vegetables, but they cook quickly and will provide you with plenty of tasty leftovers for pasta or sandwiches. The balsamic reduction sauce is optional, but it’s easy and delicious, especially with the eggplant.

Ingredients

Steps

1. Place the vinegar, if using, in a small nonreactive saucepan. Bring to a boil over medium heat and regulate the heat so that it simmers briskly. Watch it carefully; do not let it boil away. When it has reduced by half remove from heat and set aside.
2. Prepare the grill and have the coals hot. Cut each eggplant crosswise into ½-inch-thick slices. Brush each side lightly with olive oil and sprinkle with salt and pepper. Place the slices on the grill. Cook, turning once, until each side is well grill-marked and tender but not mushy, 3 to 4 minutes per side. Remove from the grill and, while still warm, brush with the reduced balsamic if using.
3. Brush the onions with olive oil on each side and sprinkle with salt and pepper. Place on the grill and cook, turning once, until well marked on each side and tender, 5 to 6 minutes a side. Transfer to a serving platter.
4. Set aside about 2 cups of the eggplant and 2 cups of the onions to cool and serve the rest. Wrap and refrigerate the reserved vegetables for up to 7 days.

Notes

• Serves 4, with about 2 cups each chopped eggplant and onion reserved for Penne with Grilled Vegetables and Sun-Dried Tomato Sauce
• If you can find Walla Walla, Vidalia, Cuernavaca, Peru, or Maui sweet onions, buy them. They take a little longer to cook because of their high water content, but they are the sweetest.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.