Eggplants have been surprisingly cheap during the last two weeks or so. I didn’t really expect this in November, but I still don’t understand precisely how do seasons for some vegetables here in Germany work either, so I guess I’ll just go with the flow. Since I love eggplants, I made it my mission to make Pedro taste them in a number of different ways and see if he likes them, and if so how he likes them best – I only made them once last season, when he still didn’t eat vegetables, so I guess that doesn’t really count. Turns out he totally loved them when I simply grilled them and sprinkled a bit of salt, some bits of sautéed garlic, an excellent olive oil and some fresh thyme. We ate them as a really light dinner, with crusty bread and a good glass of wine.
pictured: eggplant, bread, Misfits tee
Grilled eggplants on crusty bread
serves 2 as a light meal or 4 as an appetizer
1 eggplant sliced about 5mm thick (choose a medium eggplant, neither tasteless like the tinier ones nor too bitter like the huge ones)
1-2 garlic cloves, sliced
fresh thyme, as much as you like
about 1 tbsp olive oil
a good glug of high quality extra virgin olive oil
salt to taste
Heat up your grill. Grill the eggplant slices on both sides until tender. If anything starts to stick just brush a bit of the olive oil on the slices. Sautée the garlic cloves on the olive oil until just golden and fragrant.
Arrange the eggplant on a plate, top with the sautéed garlic, sprinkle with salt, fresh thyme and high quality extra virgin olive oil. Serve with a nice, crusty bread and a chilled glass of wine.
I guess this would be great if sprinkled with a bit of lemon juice too. If you don’t have eggplants at hand I guess this recipe would work well with zucchini too. Just tweak it to your preferences and needs 
