So I was planning to make BG, tossed the eggplants on the grill,kinda forgot about them. They were very, very roasted. By the time I took them off, i was ready to eat, so I put them in the fridge to use later. Several days passed. They were wrinkled and ugly and much juice was in the bottom of the bowl.
Scraped out the flesh and mixed w/ garlic, lemon, tahini, that's it. It was delicious. Eggplant-hating husband also pronounced it delish.
I got some more eggplant a few weeks later, but didn't grill them as much, BG was loose and not very good. So....last night, thinking I learned a lesson, I once again grilled the ever-loving crap out of these eggplants. The skin was black, the eggplant collapsed. The result was somewhat better, but still not divine. Apparently, it's the 2-3 day stent in the refrigerator that makes the difference. Does anyone else find this to be true?
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