This is my barbecued eggplant, my new favorite vegetable! Up until fall of 2022 I had never eaten an eggplant in my entire life. Some of you may be thinking “me either” or some of you may be thinking “what!” I recently tried eggplant because I completed a food sensitivity test that showed that I was having major sensitivity to things I ate every day. I was in complete shock so back to the drawing board I went. I tested out some new vegetables and I’m super glad I did because I love this eggplant. I’ve heard many people say they’ve only had it breaded, but trust me when I say you don’t need the bread.
First, I wash and dry the eggplant(s). Slice it into circles, a bit less than half an inch each, and then pat each slice dry. After everything is washed, sliced, and dried, put just a tiny bit of coconut oil on each side. Sprinkle it with black pepper, which I put on everything, or Trader Joe’s dried hatch green chilies. Throw it on the barbecue until it looks yummy on each side and enjoy. I typically have it with Mahi Mahi. I sauté my fish on the stove in coconut oil with black pepper and ancho pepper on both sides. I am what I consider to be plant based. Fish seems to be the only animal product I consume.
If you don’t want to go outside and BBQ, you can also place the eggplant on parchment paper at 425 for about 20+ minutes. I’ve recently heard you can use eggplant in place of noodles in lasagna!
If you give this a go let me know how it turns out. You might be like me and end up having a new favorite vegetable to add to your diet.