Grilled Eggplant with Dill Garlic Sauce

Added on by Imagelicious.

It's been a long time since I cooked or took any pictures. I had my reasons which are not very interesting. During those few weeks I found out a few things. A whole store-bought BBQ chicken and a bag of frozen brussels sprouts make about 7 dinners. If opening a bag of vegetables, cutting chicken, plating and microwaving is too much, then avocado cut in half, sprinkled with salt and scooped right out of the skin is the best thing to eat. If, however, cutting, and scooping requires too much energy, then a mouthful of salty potato chips followed by a square of dark chocolate is really unhealthy but very sustainable - and there's no plates, cutting, microwaving, etc.

So a few days ago I actually made myself go to a supermarket. I had some homemade frozen gnocchi and I wanted to make a dill sauce to go with them. Then I noticed adorable, small and really cute eggplants and I thought that I could make some kind of sauce or dip out of them. Later, while paying for my purchases, it turned out that the "cuteness" comes with a hefty price tag. I decided that I absolutely cannot make those eggplants into a dip and I have to do something that would preserve and showcase their shape.

Transient

To be honest, I wasn't impressed by their taste, I thought they were too hard, too meaty and not too... eggplanty (not a word, I know), but they still were pretty good. I grilled them on a grill-pan which I have no idea how to use, so I only got the nice marks using it and then finished them in the oven. What I completely forgot was that the sauce would cover those pretty marks. Oh, well... There's no real recipe, just an idea.

Transient

For the sauce

  • Dill - 1 bunch
  • Garlic - 3 cloves (or more or less depending on your taste)
  • Lemon juice - 2 tablespoons
  • Olive oil - 1/4 cup (or more depending on what consistency you'd like)
  • Salt, pepper
  • Eggplants

- Put all the ingredients for the sauce into a processor and chop until the desired consistency.
- Add more oil if you'd like the sauce to be thinner.
- Cut the eggplants into slices about 1 cm thick.
- Grill, saute or bake the eggplant slices until they are cooked.
- Serve the eggplant slathered in Dill Garlic Sauce.

Transient