Grilled Eggplant with Cherry Tomatoes and Cilantro Vinaigrette
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When grilled, the skin of the eggplant turns beautifully brown and becomes crisp in spots.
A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook
A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook
WHY THIS RECIPE WORKS
The great advantage of grilling is that there is no need to salt the eggplant in advance because the moisture vaporizes or drips harmlessly through the cooking grate into the hot fire. In our tests, we found that thinner slices can fall apa...
