Eggplant, a purple haze of peak-season taste

Asian eggplants have fewer seeds and thinner skins than the European types and are predominantly long and thin, up to 1½ feet long, but as little as 1 inch or so in diameter.

Eggplants readily absorb other flavors but have their own distinctive, slightly earthy, smoky taste and a soft, creamy texture.

Salting the sliced or cubed eggplant will draw out some of the moisture, and after drying them the eggplant browns a little more quickly and will absorb less oil when fried.

¹⁄3 cup extra-virgin olive oil

¼ cup mixed fresh herb leaves such as thyme, rosemary and oregano

Combine the olive oil, herbs, salt and pepper in a shallow dish.

Prepare a fire in a charcoal grill or preheat a gas grill.

When the fire is hot, arrange the eggplant slices and grill until a golden, nearly charred crust forms on the first side, about 4 minutes.

Via:: Food

      

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