There are many ways to cook eggplants, of which grilling is perhaps the most successful.
The thing is that on a regular grill or an electric grill you don’t need to pour a lot of oil, which means the eggplants will turn out less greasy and, undoubtedly, very tasty.
However, preparing vegetables this way can be associated with some difficulties, which we will discuss in this article.
So, if the vegetables were chosen incorrectly – they are too large or overripe – the resulting side dish may taste bitter. Unfortunately, you won’t be able to get rid of this taste with sauce or marinade.
Moreover, it often happens that large eggplants have a woody core inside. No matter how hard you try, you won’t be able to fry it.
It is clear that the solution to all these problems will be choosing the right vegetables.
Eggplants intended for grilling should be small and have thin and smooth skin. It can be white, or it can be colored purple or almost black - this point is not essential.
However, you should avoid using fruits that have dents or spots, dried out spots or rotten areas on their surface.
