Tonight, we’re going to have a little change of pace for dinner. I love eggplant and am going to try a recipe that doesn’t call for it to be fried in breadcrumbs (which I usually do when making eggplant parmesan.) Instead, I’m going to peel the skin and slice one eggplant into three thick slices. Then, I’ll sprinkle with olive oil, seasoning salt and pepper.
A few holidays ago, I found Le Creuset cast iron round grill pans on sale. I bought a yellow one for myself and gave one to my daughters. The other day, I spied it in one of the pantry shelves, rinsed (scrubbed) it off and have been looking forward to using it, perhaps for a thick ribeye steak later in the week or grilled cheese sandwiches with tomato.
Tonight, I’m going to cook the eggplant on the grill pan for about 3-4 minutes each side. While it’s cooking, I’ll wash and chop up some fresh Roma tomato, seeded cucumber, red onion and feta cheese. When the eggplant has cooled a little, I’ll plate it and add the feta mixture on top. A hand squeeze of fresh lemon and some cracked pepper finishes it off right before we begin to eat.
I’ll heat up a wholegrain croissant to split between us on the side.
Light and healthy! Hope it tastes good too!
Footnote: grilling the eggplant required some olive oil added to the pan for each side; plus I used a cast-iron grill weight with paper towel while the eggplant cooked. This ensured that the eggplant was cooked through.