I want to grill slices of eggplant. what sauce should I put on them?

Question

I was thinking a marinade with oil and garlic, but what else? Thanks!

Answer 1

I'd be careful with any marinade, because that could make the slices mushy.  Eggplant soaks up oil like a pig.  

What I would do is to slice them, sprinkle salt over them and let them drain to rid the eggplant of the bitter taste.  Then I'd rub them with garlic powder, rosemary and a bit of olive oil and then grill them.  

Serve with marinara, or just plain!  MMMMmmmm

Answer 2

Italian Dressing!!  

Answer 3

I like to put garlic and oregano in olive oil and let it sit for a day or two.  When you've sliced, salted, and let the eggplant "weep" brush both sides of the eggplant with the mix and grill.  I can eat these with nothing else!  It's even better added to a salad the next day.

Answer 4

BASIC BROWN STOCK SAUCE  

3 c. chicken or meat stock

1 c. soy sauce

1 c. wine, dry sherry

3/4 c. brown sugar

2 star anise

4 whole cloves

1 finger ginger, smashed

Place all ingredients in a pot and bring to a boil. Cool, then refrigerate. Use as needed. This makes about 2 pints of sauce.

COMMENTARY: This is a very useful sauce. A busy cook can simply immerse many different meats, simmer for a given time and achieve a rich, mysterious flavor. Most times, fat meats are used, such as duck, pork, short ribs of beef, chicken wings, beef tripe, pork tripe and belly pork. Simmering time varies from one to two hours.

Sometimes eggs or tofu are cooked in this sauce. These take less time to cook. Just bring to a boil, turn off the heat and allow to cool.

The quantity of sauce used depends upon the amount to be cooked--use enough to cover. When cool, the stock can be reconstituted by skimming off the fat and the volume brought back to the original amount by adding soy sauce, wine, sugar and spices as needed.

Salting and blanching of meat before placing in the stock is recommended. This is done by rubbing two tablespoons of salt per pound of meat and leaving it refrigerated overnight. Then place the meat in boiling water until scum appears and can be easily removed. Rinse meat in cold water, freeing it of all scum. The brown stock should thus remain very clear.



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CAPER BUTTER SAUCE  

3 oz. capers (sm.)

1 c. chicken broth

1 tbsp. Dijon mustard

1 tbsp. A-1 Sauce

1 med. onion, chopped very fine (or to taste)

1/4 lb. butter

Melt butter. Add rest of ingredients and simmer until thick. Reduce to desired consistency.

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CHEESE SAUCE - WHITE  

THIN SAUCE:

1 tbsp. butter

1 tbsp. all-purpose flour

1/4 tsp. salt

Dash of pepper

1 c. milk

MEDIUM SAUCE:

2 tbsp. butter

2 tbsp. all-purpose flour

1/4 tsp. salt

Dash of pepper

1 c. milk

THICK SAUCE:

3 tbsp. butter

1/4 c. all-purpose flour

1/4 tsp. salt

Dash of pepper

1 c. milk

FOR CHEESE SAUCE:

Add 1 cup shredded sharp American cheese to above.

In a heavy saucepan, melt the butter. Blend in the flour, salt and pepper. Add the milk all at once. Cook and stir over medium heat, continue cooking until mixture is thickened and bubbly. Cook and stir 2 minutes more. Makes 1 cup. Thin white sauce is pourable and is used for soups and creamed vegetables. Medium white sauce is thicker and is used for sauces, scalloped dishes and creamed dishes. Thick white sauce is used for croquettes and souffle's. For cheese sauce, add 1 cup shredded Sharp American cheese, stirring to melt.

Answer 5

you can try olive oil too.

=]

Answer 6

Just really simple coated with salt and pepper and maybe a sprinkle of oregano.

Answer 7

Marinara