Grillin’ Veggies
Denver post Life & Culture June 30 2021 starts by move over beef and chicken, veggies are the stars of the summer.. the article writes about dry high heat and caramelized vegetable’s sugars. D&D host Guy speaks to ‘a bit of char”. I would like to bring forward to grilling is the Chaine des Rotisseurs. Association Mondiale de la Gastronomie. I was first introduced to the Chaine in Denver by Chef Jim. His enthusiasm for the association ‘that was established for the ‘goose roasting’ for King Louis IX, re-founded in 1950′ – is still captivating and is the electronic string that brings me back to the title. Grillin…
… Grilling. what is the best way? The answer is not the same way for everything. what fell off the shelf is Steven Raichlen’s ‘How to Grill’ ISBN 0-7611-2014-9
Raichlens book fell open to How to grill whole eggplant. ‘ It’s one of the few foods you can burn and still come out looking good’.
Grilled Eggplant Dip
Equipment
- Grill
- food processor
Ingredients
- 2 eggplants
- 6 cloves garlic
- 3 teaspoons tahini sesame seed paste
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- salt and pepper to taste
- pita bread toast points for serving
Instructions
- prepare the eggplant by adding garlic into the eggplant. this may be analogous to 'barding' meat with bacon. In essence we are barding the eggplant with toes of garlic..
- grill the eggplant face down. after a good bit of char, rotate and place on the top shelf of the grill and let it bake until there is plenty of char and the eggplant is very soft.
- peel the burnt skin off the eggplant.
- coarsely puree the eggplant and ingredients.
- serve with the toast points