Grilled Eggplant

Don't stake your whole menu on meat during barbecue season. Here's an egg-citing idea for your grill that replaces or complements non-veggie options.



Photos by Laura Petrilla

The first time I ever held a $10 bill in my hand was in 1958 when I had my confirmation. On the occasion of my receiving this sacrament in the Catholic Church, Mom gave me this incredible amount of money (half of her usual weekly food allotment) and told me to go up to the Avenue to purchase six steaks for a special celebration dinner and to use the remainder to buy a St. Joseph’s Daily Missal.

I must have been daydreaming because I came out of the butcher shop with 6 pounds of steak and just a few pennies in change—not nearly enough for the book. Poor Mom was devastated by this mix-up because she just didn’t have any more money to give me for the present, and this was more beef than we normally ate in a month. Ever since then, I’ve never had much of a taste for steak.

Childhood traumas aside, I do like the idea of throwing a big slab of something onto the barbecue, searing in the symmetrical grill marks and then enjoying it with all the usual side dishes. It’s also a great dish to add to burgers and hot dogs when you have vegetarian guests.

By the way, my grandmother came through with the $4.75 for the missal, and I still have it to this day.

Chris Fennimore is the Director of Programming at WQED and the Producer/Host for QED Cooks. Follow his blog on food and family at wqed.org/tv/cooks/chrischat/


EGGPLANT STEAKS

  • 2 medium-sized eggplants
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 4 ounces shropshire blue cheese

Cut the stem end off of each eggplant. Trim the skin off two sides of the eggplant and cut lengthwise into 1-inch thick “steaks.” Salt the eggplant on both sides and lay in a colander. The salt will draw out the moisture in the eggplant. After an hour, rinse the slices in fresh water and then squeeze dry and blot with a paper towel. Mix the olive oil, balsamic vinegar and Worcestershire sauce with salt and pepper in a large bowl. Add the eggplant slices and mix to coat on both sides.

Place the “steaks” on a hot grill and cook for 2 minutes. Give them a one-quarter turn and cook another 2 minutes. Turn them over and cook for 2 minutes. Top each of the steaks with a piece of Shropshire blue cheese and cover the grill for 2 minutes. Serves 4.

 

Web exclusive...

  • 6 golden delicious apples
  • 4 tablespoons butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 4 tablespoons butter
  • 1/2 cup cream (or half and half)

Heat the butter and sugar in a 10 inch cast iron skillet. Peel and core the apples and cut into slices or chunks. Add to the skillet and cook over medium heat until the apples are coated with the butter and sugar. In a food processor, pulse the flour, salt, baking powder and sugar. Add the butter and pulse a few more times. Add the cream and pulse until a thick batter forms. Drop the batter by tablespoonfuls onto the top of the apples in the skillet. Place over indirect heat on your grill and close the lid. Bake for 40 minutes until the apples are caramelized and the topping is golden brown. Serve warm with ice cream. Serves 4-6.
 

Edit ModuleShow Tags
Edit Module

Edit ModuleShow TagsEdit ModuleShow Tags
Edit ModuleShow Tags

Wedding Photographers Share Their Best Wintery Photo Shoots

We asked local wedding photographers to share their favorite engagement and wedding photographs from the most wonderful time of the year.

Watch: A New Penguin Has Arrived in Pittsburgh

Check out some high-resolution penguin snuggling.

Show House: Junior League Unveils Historic Wilkinsburg Manse

The nonprofit currently is seeking interior designers to decorate the 112-year-old mansion’s 28 rooms before tours take place in May.

Did You See This? Steelers' JuJu Delivers Surprise Autograph

In a video he shared, JuJu Smith-Schuster shows up at a store that had just started selling his jerseys to sign one for a fan who had been waiting for it to come in.

Watch: The Terrible Towel and 45 Years of Steelers Nation

Perspectives from Franco Harris to Joe Manganiello.

Yinzers Eating Chicken Wings Are Going to Be on TV

Mt. Washington’s Bigham Tavern is the latest ‘Burgh eatery to host a film crew.

Madeline Bakery and Bistro to Open in Wilkinsburg

The French-inspired bakery will feature croissants, cookies, bread and more.

32 Years Celebrating Pittsburghers of the Year

As we honor the 2017 Pittsburghers of the year, take a look back at the previous honorees and their significant, unforgettable contributions to our city.

Wish a Steeler a Speedy Recovery in a Big Way

An oversized get-well-soon card for Pittsburgh Steelers linebacker Ryan Shazier is waiting for your signature Downtown.

Watch: Who is Faster on a Zamboni? Crosby or Malkin?

Sid and Geno love to compete, especially against each other. This time, the future Hall-of-Famers climbed aboard Zamboni machines for a race across a parking lot.