Serve as a side dish, and if you have any marinade left you can toss them one more time and/or sprinkle with grated cheese.
- 4 graffiti eggplants or other Asian types of eggplant, or 2 medium eggplants (salting may be required)
- 4 large cloves garlic, minced
- 4 Tbsp minced fresh basil, or 2 tablespoons dried
- 4 Tbsp balsamic vinegar
- Salt and pepper to taste
- 4 Tbsp olive oil
Serves 6 – 8 as a side dish.
- In a small bowl, mix garlic, basil, and balsamic vinegar, salt, pepper together and let set for 15 minutes. Next add the olive oil and mix thoroughly.
- Make extra marinade if you plan to serve the eggplant warm. See serving suggestions.
- I love the taste in the skin of eggplant, but smoking at low temperature tends to toughen even the thinnest skin. So I had to compromise and peel the eggplant in stripes; leaving some of the skin on.
- Cut into 1/4 inch thick round slices.
- Place eggplant in a large bowl, and pour the marinade over the eggplant.
- Mix thoroughly and quickly to ensure that all pieces are evenly coated on both sides.
- Let marinate about 30 minutes or longer, mixing it up occasionally.
- While eggplant is marinating, preheat the smoker and smoke generator, and bring the cabinet temperature up to 200 °F.
- Place eggplant on racks (takes a full two racks), place in smoker, and apply 40 minutes to one hour of apple smoke.
- About 15 minutes before the smoking period is finished, heat grill to medium high, and oil the grates.
- When the application of smoke is finished transfer eggplant to the grill.
You can also finish the eggplant in the smoker, under a broiler, roast it in an oven or sauté on top of the stove.
- Grill slices until tender; about 5 minutes per side. When done transfer to a large bowl and coat lightly with olive oil.
- You can serve immediately as a side dish; if you have any marinade left you can toss them one more time and/or sprinkle with grated cheese.
- Let cool and make cold eggplant heroes; my favorite.
- Use them in your favorite eggplant parmesan recipe.
- Julienne or chop and add to salads.