Eggplant it seems to me gets a bad rap. And maybe with good reason. It contains a heat sensitive toxin that can cause diarrhea and vomiting, it's known to be bitter and well it's funny looking. Nutritionally eggplant is mostly water and contains only a small amount of nutrients. But one 1/2 c serving of cooked eggplant has only 14 calories. I grew up loving eggplant because my mom knew how to cook it and I think if done right it can be a filling dinner entree. So here's mom's recipe.
1 medium eggplant
2 cloves of garlic
olive oil
Italian seasoning
3 tomatoes (hopefully fresh from the garden or farmers' market)
Start up the bbq
Make several slices in the eggplant toward the stem but don't completely remove the slices.
Combine olive oil, 2 crushed cloves of garlic and Italian seasoning to taste in a small bowl or custard cup.
Place eggplant on tin foil and brush both sides of the slices with olive oil mix.
Slice tomatoes to medium thickness and place between eggplant slices.
Wrap eggplant in tin foil and place on bbq.
After 20 minutes roll it over and bbq for another 20 minutes. Eggplant should be soft and almost translucent looking when done.
Let cool and stew in its juices.
Serve with your favorite side dish and bread for mopping up yummy eggplant and tomato juice.
