Grilled
Lemon Ginger Eggplant plus
Grilled Ginger Lime Sweet Potato with Red Onion with Garlic and Lime. Bonus
cold salad from leftovers!
Eggplant
2 large eggplants thoroughly washed and trimmed. Slice into ½ inch slices lengthwise. (See photo) If you find your knife slipping off the eggplant, use a serrated knife. Keep your knives sharp!
Grapeseed Oil (recommend for grilling because it has a high smoke point. That means it is less likely to burn when you are grilling) lightly oil both sides of the eggplant and place in prep pan.
2 large eggplants thoroughly washed and trimmed. Slice into ½ inch slices lengthwise. (See photo) If you find your knife slipping off the eggplant, use a serrated knife. Keep your knives sharp!
Grapeseed Oil (recommend for grilling because it has a high smoke point. That means it is less likely to burn when you are grilling) lightly oil both sides of the eggplant and place in prep pan.
Red Onion
3 medium or large whole red onions peeled and sliced into ½ inch thick rounds.
Grapeseed Oil for grilling.
3 medium or large whole red onions peeled and sliced into ½ inch thick rounds.
Grapeseed Oil for grilling.
Sweet Potato
3-4 medium sweet potatoes, peeled and sliced lengthwise into ½ inch slices
Grapeseed Oil for grilling.
3-4 medium sweet potatoes, peeled and sliced lengthwise into ½ inch slices
Grapeseed Oil for grilling.
Directions:
Begin with the vegetable which needs the LEAST amount of grill time, in this case the eggplant, and layer them into your prep pan, oiling lightly as you stack. This way, you can easily take the vegetable which needs to MOST time on the grill out of your pan first, and place it on the grill. I use an old cake pan with handles to prep ingredients for the grill. This makes it easy to transport the food outside and, with a quick wash, back inside. Grill the vegies until they are soft enough to eat but not falling apart and are nicely browned to lightly charred, depending on your taste (and/or skill!)
Begin with the vegetable which needs the LEAST amount of grill time, in this case the eggplant, and layer them into your prep pan, oiling lightly as you stack. This way, you can easily take the vegetable which needs to MOST time on the grill out of your pan first, and place it on the grill. I use an old cake pan with handles to prep ingredients for the grill. This makes it easy to transport the food outside and, with a quick wash, back inside. Grill the vegies until they are soft enough to eat but not falling apart and are nicely browned to lightly charred, depending on your taste (and/or skill!)
Cut
each kind of vegie into large dice, and dress, serve warm or cold.
Dressing for Eggplant
1 Tablespoon finely minced fresh ginger root
Juice of 1 large lemon (approximately 3 Tablespoons of lemon juice)
Dressing for Eggplant
1 Tablespoon finely minced fresh ginger root
Juice of 1 large lemon (approximately 3 Tablespoons of lemon juice)
Dressing
for Red Onions
2 Tablespoons finely minced garlic (more or less, to your taste.)
Juice of 2 limes (approximately 3 – 4 Tablespoons of juice)
2 Tablespoons finely minced garlic (more or less, to your taste.)
Juice of 2 limes (approximately 3 – 4 Tablespoons of juice)
Dressing
for Sweet Potato
1 Tablespoon finely minced fresh ginger root
Juice of 2 limes (approximately 3 – 4 Tablespoons of juice)
1 Tablespoon finely minced fresh ginger root
Juice of 2 limes (approximately 3 – 4 Tablespoons of juice)
Each
of these vegies was DELICIOUS! We have no further suggestions for improving
them. However, I made extra in order to make one further experiment, a cold
salad for packed lunch the next day. There weren’t enough left over to make the
salad, so I just mixed the three bits together and took them with lunch the
next day. Fabulous! We happily offer these for your enjoyment. Happy Grilling!
You are welcome :)
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