September 6, 2009

BBQ Aubergine Melt

My sister, Ada Mae, thoughtfully sent me a can of Everything know that stuff usually found on steak and chicken? Well, I decided to try it out on aubergine (eggplant) and the result was a nice and crispy, totally satisfying, super quick meal. Perfect for serving to those who appreciate meat, for small gatherings (making a lot of these would take a while in a small kitchen), or for something quick but filling after work.

We didn't save any for leftovers, but my guess is that these don't hold over well. Use corn tortillas to make this a wheat-free dish.

Serves 2 really hungry people.
  • 1 aubergine, cut into rounds
  • 1/3 cup olive oil
  • 1 tablespoon Everything Seasoning powder - or something similar
  • 2 tablespoons cooked black
  • 1 ripe tomato, sliced into rounds
  • 4 flour or corn tortillas
  • 16 slices of your favorite cheese - I used Gouda this time
  • BBQ sauce to taste
  1. Combine the oil and seasoning into a small dish. Brush the oil onto one side of the aubergine rounds. Put the rounds into a medium-hot skillet - oil side down. Brush the other side of the rounds. Allow the rounds to brown well - about 8 minutes. Flip over when ready and brown opposite side. When finished, transfer to a plate.
  2. In the same pan, using a tiny bit of oil, brown the tortillas open faced on medium heat with cheese and beans on top until cheese is melted.
  3. Transfer to serving plate, top with aubergine, tomatoes, and BBQ sauce and fold over. Serve immediately.
  4. Notes: Lettuce would have been great on this, but I didn't have any. Also, use whatever veggies you have in the fridge. Aubergine could be substituted to zucchini or pumpkin.

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