|
Post by BBQ Butcher on Jan 29, 2007 14:38:49 GMT -5
The Eggplant (both white and purple) were sliced, salted, rinsed and drained. The baby white just got some evvo and a dusting of SP&G. The purple got brushed with a mix of evoo, balsamic vinegar, minced garlic, thyme, basil, dill, oregano, SnP. The boneless chicken thighs got some seasoned salt and chili powder. The thighs went on first at 350° direct. After about 8 minutes I put the white eggplant on with the chicken direct. After five more minutes the chicken was flipped and moved to indirect and the eggplant was flipped. Five minutes later the white went to the indirect side with the chicken. The purple eggplant now went on direct for five minutes, flipped and started removing the vittles from the indirect side. Once that was completed, the purple eggplant was done. Served with a side salad of romaine, roma tomatoes, olives and onions, Both variations of the eggplant were delicious with a creamy texture, but we liked the white the best, as it seemed to have a 'sweet' flavor. Here is a good link for prepping the Eggplant for cooking www.taunton.com/finecooking/pages/c00161.asp
|
|