Grilled Baby Eggplants w/ Pickled Onions & Raisins
It's summer, which means time for eggplant.
We don't see it in the garden until August here in New Jersey.
So I bought some baby eggplants, which I love.
Sliced them in half and sprinkled w/ kosher salt and olive oil.
Just place them on a hot grill w/ the lid down for about 5 minutes on each side.
Once they are nice and soft and charred, I splash them with some balsamic vinegar.
Now you are ready to serve them with feta cheese or fresh mint, which is so good.
This time I decided to put some pickled raisins and onions on top then spinkled w/ fresh parsley and basil, and a bit of hot pepper flakes.
This was a winning salad, and delicious in a frittata the next day and also preserved and pickled for next time!
I love summer.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
Comments