Description:
This is so easy and delicous. This is a really simple side dish to serve along rice or couscous. Tonight I used small Chinese Eggplant so I just put them in a chopped spinach salad with chickpeas, feta cheese, carrots, red peppers, and tomatoes.
Ingredients:
2 medium eggplants (about 1 lb each)
1 cup barbecue Sauce
(You can really just wing it and use however much eggplant you have on hand and brush on barbecue sauce)
Directions:
Preheat the broiler. Line broiling pan with aluminum foil; grease the foil with butter or margarine
Cut the eggplant into 1-inch thick slices. Place on the broiling pan so that the slices do not overlap. Generously brush the eggplant with sauce.
Broil about 4 inches from the heat source for 5 minutes or until eggplant with sauce is browned and bubbly. Turn the slices and brush the second side generously with the remaining sauce. Broil 5 minutes longer.
I will probably try this.
ReplyDeleteAre you vegetarian, Tracy? Or mostly vegetarian?
This looks good. I'm going to try it. Sometimes the simple things are the best.
ReplyDeleteI had eggplant on the grill for the first time last year and it is delicious. You can also season it with paprika, salt and pepper...yummy!
ReplyDeleteLately, I'm mostly vegetarian but occasionally I eat fish or meat at a restaurant. I don't like cooking fish or meat at home.
ReplyDeleteYou can do something similar with portobello mushrooms too...usually I just slather them with olive oil, balsamic vinegar, and fresh garlic...very good as a main or side dish...
ReplyDeleteTopped with a slice of provolone and you got yourself a great burger alternative. Mmmmmm...love the portabella!
ReplyDeleteSo why don't you like cooking meat or fish at home?
ReplyDeleteI'm mostly the same way. I eat fish at restaurants (and I do eat fish at home) but I rarely cook meat at home. I just don't like dealing with it.
ReplyDeleteThe reason I don't like to make it at home is because it really just grosses me out to see and deal with raw meat. I become obsessed with making sure that EVERY single thing that has touched the raw meat is sanitized and then I worry that I didn't get everything and maybe some raw meat juice has splattered somewhere. LOL But in general I just don't like to eat meat that often and I LOVE vegetables, so I figure we go out once a week at least and order in at least once a week and if I am really craving it, I can get it on those occasions.
ReplyDeleteYou are so funny. Actually, I feel that way about skinning chicken. That is why I typically buy skinned, deboned chicken. It's more expensive, but I don't have to deal with it so the extra $$ are worth it to me.
ReplyDeleteI don't obsess so much about red meat, but we don't really eat too much of that anyway. I'm with you...I love my veggies!