Guest guest Report post Posted May 12, 2009 grilled eggplant is FAB! Amy In a message dated 5/12/2009 6:42:59 A.M. Pacific Daylight Time, puterwitch writes: i am going to try this one this weekend when i get my outdoor grill ....if it doesn't keep raining. i got this from the recipe files, under eggplant: Eggplant on the Grill 4 small eggplants 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon hot paprika 1/2 teaspoon dried thyme 3 tablespoons olive oil Salt and pepper to taste Cut the eggplants in half lengthwise. Mix the garlic and oil in a small bowl and brush the mixture over the cut sides of the eggplants. Combine the oregano, basil, paprika and thyme in a small bowl and set aside. Arrange the eggplants, cut sides down, under a medium grill and grill until browned, (3-4 minutes). Lightly brush the skin sides of the eggplant with the garlic and oil mixture. Turn the eggplants and brush the tops with the remaining oil. Sprinkle with the dried herb mixture and salt and black pepper to taste. Continue cooking the eggplants, cut sides up, until the flesh is soft, (6-8 minutes) or so. [Non-text portions of this message have been removed] **************A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola.com/promoclk/100126575x1221322936x1201367173/aol?redir=http://\ www.freecreditreport.com/pm/default.aspx?sc=668072 & hmpgID=115 & bcd =Mayfooter51209NO115) Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 12, 2009 i am going to try this one this weekend when i get my outdoor grill ....if it doesn't keep raining. i got this from the recipe files, under eggplant: Eggplant on the Grill 4 small eggplants 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon hot paprika 1/2 teaspoon dried thyme 3 tablespoons olive oil Salt and pepper to taste Cut the eggplants in half lengthwise. Mix the garlic and oil in a small bowl and brush the mixture over the cut sides of the eggplants. Combine the oregano, basil, paprika and thyme in a small bowl and set aside. Arrange the eggplants, cut sides down, under a medium grill and grill until browned, (3-4 minutes). Lightly brush the skin sides of the eggplant with the garlic and oil mixture. Turn the eggplants and brush the tops with the remaining oil. Sprinkle with the dried herb mixture and salt and black pepper to taste. Continue cooking the eggplants, cut sides up, until the flesh is soft, (6-8 minutes) or so. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 15, 2009 I have a bunch of eggplant that I would like to bread and freeze for eggplant parmesan, Can I do that? Should I fry it first? Or does anyone have a recipe to share that I can freeze? Thanks! Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 16, 2009 I was just talking with a friend who had an abundance of eggplant from her garden. She said that she breads and fries it up. Blots it with paper towels to absorb the excess oil. She lets them then cool. Stick them on a baking sheet and pops them in the freezer. Once they freeze she puts the eggplant in a freezer bag and freezes them. This ways they freeze seperately and not as a solid mass. She says that it works beautifully. Judy - purpleangel Thursday, October 15, 2009 3:49 PM eggplant I have a bunch of eggplant that I would like to bread and freeze for eggplant parmesan, Can I do that? Should I fry it first? Or does anyone have a recipe to share that I can freeze? Thanks! Quote Share this post Link to post Share on other sites
