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Originally Posted by Laurel
When ever I grill them, They disintigrate on the grill(all stringy and such). Am I not waiting till ripe enough? Or maybe too ripe? How do I tell? What did I do wrong?
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The only time I grill them is for something like Baba Ghanouj. High heat, whole, just to blister/blacken the skins and lightly cook the flesh. I haven't had much luck either with grilling slices to make them edible/crispy...I use the broiler for that.