Spicy Grilled Eggplant is a perfect when you have eggplant in the garden, but this is so delicious it's worth buying eggplant to make it.
SPICY GRILLED EGGPLANT:
ING 1 large globe eggplant 2 tsp. salt, to remove water from eggplant 2 T olive oil, to brush eggplant for grilling
SPICY SAUCE
ING 2 T olive oil 2 tsp. red wine vinegar 2 tsp. fresh lemon juice 1 tsp. garlic puree (from a jar) or finely minced fresh garlic 1 tsp. Aleppo Pepper (or less, to taste; see notes) 1 tsp. Spike Seasoning (optional, but highly recommended)
METHOD Cut the eggplant into 3/4 inches slices; lay the slices out on paper towels, sprinkle with salt, and let water drain out for about 20 minutes. Then turn the eggplant over, salt the other side, and let more water drain out. Then press down on the eggplant pieces with paper towel to absorb the liquid. While the eggplant drains, chop the mint and parsley, and mix the spicy sauce. Preheat the grill to medium high, and brush both sides of the eggplant slices with a little olive oil. Grill eggplant pieces about 4-5 minutes per side, rotating them after a few minutes if you want to get those criss-cross grill marks. When the eggplant is done, put in a glass baking dish and spoon a little sauce over each piece. Let the eggplant sit for 10-15 minutes to absorb the sauce.
SERVE warm or room temperature, sprinkled with 2 T chopped parsley (see notes) 2 T chopped fresh mint.