Eggplant is in plentiful supply (and is therefore reasonably cheap) in NZ between January and March. Choose a medium sized fruit as the larger ones tend to have thicker skins which don’t suit barbequing. Look for one which is heavy (less air pockets) and has glossy purple skin with no spots. Eggplant has as mild flavour which works well with the tomatoes and onions in this recipe.
To add another layer of flavour why not use an infused oil. Garlic, chilli or rosemary olive oil would work well in this recipe.
Adapted from Jenny Craig – Healthy Living for Families
1tsp Olive Oil
1 large red onion
4 medium tomatoes (beefsteak are good)
2 medium zucchini
1 medium eggplant (aubergine)
Wash and slice eggplant into 2cm thick rounds and sprinkle with salt. Leave to sit in a colander for at least an hour to draw out the bitter juices. Rinse well in cold water then squeeze between sheets of kitchen paper to remove all the moisture. Heat olive oil in a griddle pan, or oil a barbeque hot plate. Wash and slice the rest of the vegetables into 2cm thick slices, then grill all the vegetables for 3-4 minutes each side. The vegetables will be done when they are charred on the outside and tender. Arrange on a platter in a random fashion, then season with pepper and garnish with fresh mint leaves.