Ingredients
• 1 medium sized eggplant
• 30 ml (2 tbsp) Italian herb seasoning
• 5 ml (1 tsp) ground black pepper
• 30 ml (2 tbsp) olive oil
• 45 ml (3 tbsp) coarse salt
• 125 ml (1/2 c) grated parmesan cheese
Preparation
Cut eggplant lengthwise into thin,
3 mm (1/8”) slices. Place in a colander sprinkle with coarse salt and let
drain for 30 minutes. Rinse with water and pat dry. Brush both sides with
olive oil and sprinkle with Italian herb seasoning and pepper.
Smoking Method
Preheat the Bradley Smoker to 100°C (220°F). Place the eggplant slices on
the smoker racks and put into the smoker. Using Cherry flavor bisquettes
smoke for 40 to 60 minutes. Remove from Bradley Smoker and top the eggplant
slices with the parmesan cheese. Return to the Bradley Smoker for 5 to 10
minutes.
To Serve
Serve with pasta and salad, or complement with smoked vegatables and cheese
in warm focaccia bread.
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