Grilled Bell Pepper and Eggplant
It’s beautiful weather here in the Bay Area, so I’ve been trying to use the bbq grill as much as possible. As a side dish for dinner last night, I wanted to grill up some red bell pepper and this beautiful chinese eggplant that I fell in love with at the green grocer. Check out that vibrant purple color! It’s so mesmerizing.
I cut up both, then drizzled with a little olive oil and ground some fresh salt and pepper over top. I let it sit for about 30 minutes before firing up the grill. While they were on the grill, I brushed the eggplant slices with a tarragon honey-mustard grilling sauce which imparted them with a slightly sweet and tangy overtone.
I grilled both until they were al dente. Hot all the way through, easily sliced into by my front teeth, and slightly crunch on the inside. The eggplant took on an almost “wet” look and the bell peppers took on a little charring.