Barbecue Vegetables - Eggplant and Tomatoes

The grill is a great place to cook vegetables and here are a few of those vegetables and their recipes.

Barbecue Eggplant
Cut the eggplant into quarter-inch rounds, place a colander inside a larger bowl, or in a plate with deep sides to catch the liquid, layer some rounds in the bottom of the colander and sprinkle liberally with salt place another layer of eggplant rounds, and sprinkle generously with more salt, continue until out of eggplant. When done, place a small saucer on top of the eggplant and use something heavy to press down on the eggplant ,if you have plenty of room in the fridge, refrigerate. You want to drain the eggplant at least 8-10 hours. You will find anywhere from 1/4 cup to 1/2 cup of purple liquid in the bottom of the bowl. The liquid will have sweated off most of the salt, so usually you don’t have to season it again. You can run your finger down a round and then lick your finger for a salt taste-test. If you like, you can lightly brush each round with a damp piece of paper towel. You then have great tasting eggplant ready to grill in the style that you want.

Barbecue Tomato
The flavor of the tomato becomes intensified by grilling it. You also get a great flavor from the browning of the tomato. Since tomatoes are naturally high in sugar the grill caramelizes those sugars and gives the tomato some really great flavor. To grill a tomato, start by cutting out the stem end and then cut the tomato in half. You can grill them whole, but they tend to explode and not in a cool, dramatic way. There are two ways to actually grill the tomato and it depends on what you want to get out of it. If you want to serve up your tomatoes as a side dish or appetizer then grill them face down for two to three minutes then flip them over to finish off. It’s at this point that you can sprinkle on garlic, cheese or whatever you want to season your tomatoes with. If you want to make a salsa or sauce out of your tomatoes then you only need to grill them face down. Either way, any part of the tomato that is going to be in contact with the grill needs to be lightly oiled. Brush a little olive oil over the surface of the tomato and it won’t stick. Most of this oil will be lost to the grill so you really are not adding much fat. Don’t use too much or you might get flare-ups which will ruin your tomatoes.

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