Vibrant wrote:Rob please let us know how they turn out
OK - Here's the result of plant-dogs on the grill this Father's Day:
Eggplant-Dogs - These turned out by far the best. Started with long, slender purple Asian eggplants and cut both ends off resulting in an eggplant the length of a hotdog. Striped them lengthwise on a couple sides with a vegetable peeler. Put them on the grill and cooked them for about the same amount of time that you might cook a hotdog. Withstood the fire very well. I did not coat them with anything. Served them in a WW hotdog bun with variations of mustard, ketchup, relish and onions. Great texture, about the same as a hotdog, with the skin having a little chewiness to it. Be careful not to overcook them or the inside will turn to mush. My wife liked the eggplant-dogs as well. She is on McDougall but was skeptical at first. She liked that they actually looked like a hotdog after grilling.
Carrot-Dogs - The carrot-dogs had a sweeter flavor. they did not hold up to the heat well as the carrot burnt when directly over the fire. They needed to be precooked (hot water or microwave) as the carrot was still too crunchy after the outside was done. I could have cooked them much longer over lower heat. The flavor was good but the texture missed the mark.
I have some parsnips that I plant to try on the grill and will try pre-cooking one of them first and for the other I will try cooking more slowly over lower heat.
I'll be interested to hear if anyone else has tried any of these plant-dogs on the grill now that it's summertime.