Today your summer grilling correspondent will focus on a vegetable, for a change. Of course, there’s an optional meat garnish.
Eggplant can be disappointing on the grill if it isn't done right. But not this eggplant. With a few simple tricks of the knife, you can make sure your eggplant cooks perfectly — not too soggy, not too dry. Then there's a simple but flavorful glaze of honey, cumin, garlic and olive oil (and a topping of crispy ground lamb and grilled red onion), which makes it rich and savory, but most importantly, still very easy to do.
The recipe is taken from one of Mark Bittman's excellent articles on single-ingredient cooking for the New York Times. As Bittman points out, the ground meat topping is totally optional — I've had it both ways, and meat is not at all vital to this eggplant's overall success. You also don't need much meat, so think of it as a garnish and cook it awhile over the grill to get it good and crispy. Still, lamb or no lamb, the path is yours. I, however, took the meaty way.
Mix together olive oil, honey, cumin, minced garlic, and vinegar. Add some salt and pepper to taste.
Slice eggplants 1" thick then score them.
Slice size is important here! Employ your sharpest knife and keenest eye. Consistent size means they'll all be done at around the same time.
To score the eggplant, use the tip of your knife to draw a tic-tac-toe board on the face of each slice, just barely penetrating the surface.
via BuzzFeed - Food http://www.buzzfeed.com/johnmahoney/grilled-honey-cumin-eggplant-with-lamb
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