Sunday, September 9, 2012

Grilled Eggplant with Buttery Herbed Breadcrumbs

Pin It  Ah! Summer bounty. There’s no thrill quite like visiting the farmer’s market at the peak of the season and filling up our bags and baskets with the best that summer has to offer.

Lately, we've been enjoying the bounty of summer greens, corn, green beans, tomatoes, and eggplant. Our refrigerator is always stocked with something fresh and delicious. And that's a pretty awesome feeling.

But sometimes -- even with all that great produce staring us in the face -- we find ourselves at a loss for what to do with them. Fortunately, there are a few techniques that bring new life to even the most ordinary produce. And they won’t require you to spend any extra time in the kitchen.

In a very similar fashion to roasting, grilling summer vegetables caramelizes their sugars and, if you use a charcoal grill, gives them a hint of fantastically smoky flavor. The best part is, it won’t heat up your kitchen on even the hottest of summer days.

Using melted butter instead of oil when grilling helps the vegetables to caramelize deeply, and imparts a wealth of deep rich flavor. Adding a topping of delicious herbed bread crumbs with a touch of lemon perks everything up at the very end and is sure to win over even your most avid vegetable haters. Best of all, even tentative anchovy eaters (like Peef), appreciate the umami that a bit of mashed anchovy adds to the mix.

These grilled eggplant slices are delicious served as part of an antipasti platter or as a delicious summer salad with a bit of sliced tomato and fresh mozzarella cheese.

Of course, eggplant is only the tip of the iceberg. Try sprinkling these buttery herb-infused crumbs over a variety of summer vegetables like summer squash, green beans, and even kale or other late summer greens.

Grilled Eggplant with Buttery Herbed Breadcrumbs

©BURP! Where Food Happens

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