Eggplant seems to be one of those things that people either love or hate and I am a lover of this fruit in any form. I say fruit because eggplant are part of the nightshade or Solanaceae family, like tomatoes and peppers (capsicum), and are technically fruit. The longer variety is sweeter and thinner and does not require peeling which is why I recommend them for grilling.
This is a perfect summer veg for the grill or in a broiler and is great for outdoor dining as it can be served at room temperature.
RECIPE
for 2-4 person
2 Asian eggplants (the thinner, longer kind)
2 tbsps of coconut oil
1 tsp lime juice
1 tiny pinch of ground cumin
2 tsps scallions, chopped
fresh chili pepper, chopped (optional-jalapeno or Thai peppers)
salt
pepper
Slice the eggplants lengthwise into thin slices, brush with coconut oil. Then sprinkle with salt and grill and place in platter to cool. Once cooled, rough chop and taste for salt. If necessary, add a sprinkle additional salt along with freshly ground cumin and fresh squeezed lime and the remainder of the coconut oil. Top with chopped scallions and chilies and serve with pita bread, noodles or as a side dish.
