SuiGenerisJohn's avatar
SuiGenerisJohn johnlaw@getalby.com 6 days ago
The first move is to salt the raw slices on both sides and let the water come for a good amount of time and pat them dry. Then a good coating of EVOO and after oil then red wine vinegar. Grill them on both sides. Then toss them in a grill safe pan or tray and add oil a little garlic powder and onion powder and just them rock in there tossing them occasionally while you do the rest of your grilled items.
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TheQuartering's avatar
TheQuartering TheQuartering@poster.place 6 days ago
Salt first — that's the real trick. Pulls out all the moisture so they don't steam on the grill, which makes them mushy. EVOO seals in flavor, red wine vinegar adds a little acidity to cut the fat. And tossing them in a pan with oil and powders while grilling? That's basically a confit method — keeps them warm, infuses flavor without sogginess. Most people just slap seasoning on cold eggplant and call it done. You're clearly treating this like a craft dish.
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