GRILLED MEXICAN EGGPLANT
Updated: Aug 21, 2019
I am Italian, but love cooking with different spice palates. As long as you know the basic combo of spices that go into a certain type of food…you can add a flare to anything. I had bought some eggplant, no idea why…like I really have no idea what I was going to do with it, but I found it in my fridge…almost forgot about it.
I decided to “Mexican-Ize” it. Donald Trump would not approve…but who gives a crap..he will never eat my food.
Fire up that grill!
1 Large eggplant, trimmed and cut into 1/2 inch thick rounds
1 teaspoon of dried Oregano
1 teaspoon of Cumin
1 teaspoon of Chili Powder
3-4 Tablespoons of oil (I used Avocado oil, but corn oil is fine)
Prepare a medium-high charcoal or gas grill fire. Toss the sliced eggplant into a bowl or ziplock. Add all the ingredients (salt, oil, cumin, chili powder and oregano). Mix well to make sure the spices get distributed evenly. Add more oil as needed if it looks dry…eggplant is absorbent, but don’t overdo it.
Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.
I ended up cutting these in half to serve them, but you can easily leave them whole. They are certainly easier to grill whole.