Grilled Lemons Baby Artichokes And Eggplant |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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love the sound of this recipe. another interesting thing to make with eggplant.. the recipe is from, July 2008 Bon Appetit Ingredients:
• 12 baby artichokes, stems trimmed, dark outer leaves removed |
• 12 japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds |
• 4 lemons, halved |
• olive oil (for brushing) |
Directions:
1. • Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. DO AHEAD Can be made 2 days ahead. Cover and chill.
2. • Prepare Barbecue (medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.
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