Eggplant on the Egg questions

BrotherEgg

I've cooked eggplant many times before on the gasser and love it. I tried it on the BGE for the first time this weekend. I seasoned them with EVOO, salt pepper and some garlic powder. Stabilized the egg and cleared the smoke before starting. I cooked it raised direct at about 300* dome temp for 5 minutes per side (needed more) and left them on a few more minutes to melt a little mozzarella on top. The amount of smoke absobed by the eggplant was overwhelming. Needless to say there were a lot of leftovers and unfortunately they wound up in the trash. Is this common when cooking veggies on the BGE. Should I have cooked them indirect? Thanks for your help.

Steve

fljoemon

Eggplant set directly on the cooking grate does tend to absorb smoke. Some people like the smoke taste and I have made Baba Ghanoush with the smoky eggplant. I think you will need to experiment with grilling them in an aluminium tray.

For cooking veggies I have a Weber Steel Fish Basket (http://www.amazon.com/gp/product/B005LR7R6W) and the veggies are nice & crisp with no sticking to the cooking grate.

henapple

Type of charcoal? No matter what temp I'm at I wait till the smoke smells good.

BrotherEgg

henapple said:

Type of charcoal?

I'm using the last of the BGE lump that I purchased with the Egg.

I really like the smokey flavor of most everything I've cooked on the Egg. This is the first thing that was too much for our tastes.