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A vegetarian delight grilled to perfection and creativly coloured by the talented  torathemaestro

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One of the reasons I love grilling so much is because you can grill a lot of vegetables that aren't that tasty in other formats and have them become delicious. I was messing about with eggplant and came up with this. Tastes rather like sweet tea when it's done.

Honey-Grilled Eggplant

-1 eggplant
-coarse salt
-honey
-1/2 tsp cocoa powder
-1/4 tsp chili powder
-basil
-chili flakes

1. Slice the eggplant into about 1 inch thick slices. Arrange them on a cutting board and sprinkle both sides with salt to disgorge the eggplant. Let them sit for 30 minutes, then rinse the salt off off the slices with cold water and blot dry with a paper towel.

2. Mix the honey, cocoa powder and chilli powder together and brush some onto both sides of the eggplant. Sprinkle with basil.

3. Heat the grill to about 400 F (medium heat) and arrange the eggplant on the grill. Cook for 8 minutes then flip, coat with the remaining honey mixture and grill for another 8 minutes.

4. Remove from grill and sprinkle the chilli pepper flakes on the slices. Serve immediately.

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Allergy warning – recipe contains shellfish, nut, soy, dairy products