Grilled Eggplant Rounds  

Serve with chumos drizzled with olive oil and a drop of smoked paprika accompanied by cooked ground beef with caramelized onions salt pepper and cumin.

Toasted pine nuts can be added for garnish.

Good for lowering blood pressure, antioxidant cancer fighter, high in fiber. 

 

1 large eggplant that feels light for its size

Coarse salt

Olive oil

Herbs de province

Onion powder/dried onion flakes

 

Wash and dry eggplant. Cut into ¼” rounds.

 

Sprinkle with kosher salt on both sides and lay rounds flat in a colander trying not to overlap rounds. Put colander on a tray or large plate to catch any liquid eggplant may release.  Let stand for about one hour.

 

Beads of sweat will form on eggplant. Pat dry with clean cotton kitchen towel or paper towel.

 

Generously season eggplant with olive oil, herbs de Provence and onion powder or dried onion. Toss well. If grill is in use for indirect heat place eggplant on hotter sides above heat source. If grill is not in use preheat grill to medium high heat. Cook for 5 minutes per side flipping once.

 

If prepping in advance do not not season until right before cooking. After patting eggplant dry place in a ziplock bag with paper towel to prevent rounds from touching and place in refrigerator.

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