Grilled eggplant slices Prep: 10 minutes Cook: 10 minutes Servings: 4 1. Prepare a charcoal grill; let burn until coals are covered in gray ash. Or heat a gas grill to medium. 2. You will need 1 to 11/2 pounds eggplant. (Use 1 large round, 3 to 4 baby eggplants or 6 long Japanese-style.) Slice round eggplant into 1/2-inch thick rounds or slice long eggplants lengthwise in half. Lightly spray or brush all cut sides with olive oil. Sprinkle generously with a commercial seasoning rub (and salt if rub doesn't contain salt). 3. Grill eggplant directly over heat source, turning once, until tender and golden on both sides, about 8 minutes total. Serve warm or at room temperature. Refrigerate covered up to several days. Grilled bacon, eggplant and tomato sandwiches with tarragon mayo Prep: 20 minutes Cook: 10 minutes Servings: 6 Note: Use the best-quality bacon for maximum flavor so you can use less. I love the pepper-crusted varieties. Ingredients: Tarragon mayonnaise, see recipe below 6 sesame seed buns or 12 thick slices country-style bread, toasted on grill 3 to 6 slices applewood-smoked bacon, halved, cooked 6 to 12 slices grilled eggplant 2 large round ripe tomatoes, preferably heirloom, sliced 1/3-inch thick Lettuce leaves or baby arugula Spread mayonnaise on one side of buns. Top bottom of bun with 1 or 2 half pieces of bacon. Top that with eggplant slices, then tomato slice, then lettuce or arugula. Complete sandwich with bun tops. Serve while eggplant is still warm. Tarragon mayo: Mix 1/3 cup mayonnaise, 2 tablespoons red pepper or olive tapenade (or finely chopped sun-dried tomatoes) and 1 tablespoon chopped fresh tarragon in small bowl. Nutrition information: Per serving: 224 calories, 43% of calories from fat, 11 g fat, 2 g saturated fat, 7 mg cholesterol, 26 g carbohydrates, 6 g protein, 355 mg sodium, 3 g fiber.
Bill Hogan/Chicago Tribune