Let me introduce you to a delicious way of fixing (hey ya'll, I do live in the south) eggplants
...grilled with salt, garlic and olive oil.
First of all, let me tell you that there is a way of getting the eggplant ready to be grilled.layer in a colander adding a little salt on each layer.
Leave it for about an hour, and the eggplant will begin to "sweat"...that's a good thing. It will sweat out the bitter juice within.
Do not skip this step!
Now, you can grill it on the grill (duh!), or you can use a griddle...that would be me.This ain't yo mama pancakes...in fact it's no pancake, since you are reading about grilled eggplant (rabbit trail...)
Let it cook until it looks like this.
In a container, layer the eggplant with minced garlic and drizzled olive oil. Repeat using all your slices.
I eat those slightly warm or at room temperature.
Pair with a cheese and olives focaccia!
***eggplant are VERY filling, due to high fiber content. Therefore are ideal for people on a diet: low calories and loaded with fibers. Just don't fry it, because they absorb oil...defeating the purpose of the diet. Also it is an economical vegetable, and is oh so yummy!***