George Foreman makes over 40 types of grills, all of which are great for cooking vegetables. Aubergine is typically available for purchase throughout the year, but is in season from August to October. The look, taste and texture varies depending on the type of aubergine, but all aubergines generally have a slightly bitter taste and spongy texture. Greek marinades are best for this type of vegetable.
Things you need
- Paper towel
- Stainless steel knife
- Cutting board
- Vegetable peeler
- Olive oil
Wash the aubergine thoroughly with water and dry with a paper towel.
Cut off the ends of your aubergine with a stainless steel knife. Avoid using a carbon steel knife, as it reacts with the aubergine and turns it black.
Peel the skin off of the outside of the aubergine only if the aubergine is larger than the average size or it is of the white variety. Leave the skin on for all other varieties and sizes.
Slice the aubergine into long, 13-mm (1/2-inch) to 25-mm (1-inch) thick strips or smaller, circular pieces.
Marinate the eggplant slices for at least 30 minutes in olive oil and herbs.
Warm up the George Foreman Grill.
Grill the sliced eggplant for three minutes or until tender.
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