I've grown to love eggplant, both the large local varieties and the skinny purple Chinese kind.
However both are like sponges. My usual way to prepare them is making slices and then grilling them. I don't mind oiling them, but to get real penetration, it seems to take volumous amounts.
Any tricks on infusing them with moisture/flavor without a half gallon of oil?
Updated 5 months ago | 2
Updated 6 months ago | 4
Updated 6 months ago | 6
Updated 2 months ago | 5
Updated 1 month ago | 7