- 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
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.
Preheat the Bradley Smoker to 100°C (220°F). Place the eggplant slices on the smoker racks and put into the smoker. Using Cherry flavour 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.
Serve with pasta and salad, or complement with smoked vegetables and cheese in warm focaccia bread.