Let me make this clear. I was raised (mostly) vegetarian. We didn’t cook out. I’m not very good at grilling (yet), but I am fascinated by it. When my mother handed down the gas grill my grandad wasn’t using anymore, I was very excited.
These long ninety-something degree days with high humidity make me loathe to bake anything indoors. So, when the first abundant eggplant harvest came and I needed to roast some to stash in the freezer…
they got popped on the grill.
The eggplant turned out perfect.
The skin peeled easily and I dropped the flesh into zipper freezer bags for cold storage.
When we thaw them this winter, we will pop them in the food processor with a few cloves of fresh garlic, a large dollop of tahini, and an abundant splash lemon juice, and call it Baba Ghanoush for dinner.
May your kitchen be cool this summer, and all your harvests abundant!