Fire roasted eggplant is one of summer’s great delights. Hearty, luscious eggplant grilled over fire to crispy outside and buttery inside. It is perfection by itself, but can also be paired with a tomato sauce or parsley pesto. Usually when I am out camping most of the eggplant does not make it to the table as I am snacking on them from the pan.
It does not take much to make fire roasted eggplant. Just three simple ingredients, not counting the fire: eggplant, salt and oil.
The key to perfect eggplant is cutting it in slices, salting it,and letting it “sweat out’ the bitter liquid. This usually take about thirty minutes. Once you have completed this process your eggplant is ready to grill in your cast iron over your open fire.
I like to get the pan searing hot, then add my oil and eggplant.
Why I love to make fire roasted eggplant
- Eggplants are nutritious
- Satisfying and makes me full
- Easily frozen for future meals
- Cooking fire roasted eggplant over the fire is fun
- Low glycemic
Fire Roasted Eggplant- Eating Outside- Vegan, Diabetic, Paleo
- Prep Time: 40 min
- Cook Time: 15 min
- Total Time: 55 min
- Yield: 20 oz
- Category: Side Dish
- Method: Fire Roasting
- Cuisine: Vegetarian
1 medium eggplant or five baby eggplant cut into slices
celtic gray salt
olive oil for frying
optional: garlic or jalapeno for extra spice
Place your cut eggplant in a bowl, salt generously. Let it sit for thrity minutes. Wash and squeeze each individual piece to get rid of bitter juices. Put your cast iron pan on your grill over fire. When a drop sizzles your pan is ready. Place eggplant slices that have been washed in the pan, add oil. Cook over high fire, stirring regularly. When eggplant tastes crisp on the outside and soft on the inside it is done.
Make alot extra as fire roasted eggplant is at it’s best the next day when flavours have melded. I always end up feeling that I have not made enough. If you are not camping you can always freeze extra slices to use for lunches or dinner when you don’t have alot of time. Serve with raw or cooked cut tomato,or parsley infused olive oil.
- Serving Size: 4 oz
“Fire Roasted Eggplant- Vegan, Diabetic, Paleo” is the third post of the July series “Eating Outside”. If you are in the mood for more nature, please visit our other posts Field Tea- Foraging for beverage fun , Eating Outside, Henry David Thoreau, Mark Twain, Dr. Seuss, and Helen Keller.
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“Fire Roasted Eggplant- Vegan, Paleo, Diabetic” first appeared on the blog L.S.Lvewell. For more info about what we do here, visit our “About” page. Copyright 2018 Lisa Shaub.