Grilled Eggplant
The Art of the Antipasti Tray
The definition of Antipasti: An appetizer usually consisting of an assortment of foods, such as smoked meats, cheese, fish, and vegetables.
Sounds like a low-carb platter of perfection, doesn’t it?
I'm offering some basic but tasty ideas of what you could include in an antipasti tray:
Google smokehouses or organic meat for lots of cool options like venison or boar
Marinate bocconcini in olive oil red pepper and Italian herbs
Roasted or grilled eggplant either marinated or turned into baba ghanoush
Strawberries sprinkled with some really good balsamic
Roasted peppers
Tuna seared with black pepper served sashimi style
Bacon wrapped scallops or shrimp
Roasted veggies chunked with any sort of dipping or drizzling sauce
This is my version of a recipe for Antipasti – Zolastyle...
Grilled Eggplant
I have decided the grilled eggplant tastes better than potato chips! Even better than French fries! And it’s so easy.
Ingredients:
1 Chinese eggplant
sea salt
olive oil spray
Instructions:
Cut your eggplant in half crosswise. Then cut those sections the long way to make four pieces.
Spray them immediately with a bit of olive oil. You have to cook eggplant right away or it will get brown and mushy. Then sprinkle the pieces with sea salt. A generous grate of sea salt will be good.
Place the eggplant flesh-side down on the grill or your grill pan. Cook on medium high until you have some nice, golden stripes. This will only take a minute or two. Then turn the eggplant over to the skin side and grill that too. You want the eggplant to be moist. Just don’t grill it until it falls through the cracks.
I love it hot but cooled off is okay too.
Enjoy!
Cheers,
Zola
