In Italy grilled eggplant is a staple in the summertime. This recipe is great because you can make it ahead of time. The longer it sits together, the better it tastes. I think almost everybody in the United States owns a grill.
And most people know that cooking on a grill except hot dogs and sausages, makes a pretty healthy meal. My recipe is grilled eggplant; a very healthy, very tasty (I should say delicious) and most importantly ... easy to make dish.
Instructions:
Things You'll Need:
- 3 medium size eggplant.
- 1 garlic clove.
- Half cup of vinegar (any) you can use balsamic too.
- A quarter of a cup of olive oil.
- About 10 chopped mint leaves.
- Salt and pepper
- A loaf of bread
- Step 1
Rinse eggplant and dry.
- Step 2
Slice eggplant in thin slices, approximately 1/8 of an inch thick.
- Step 3
Place eggplant on pre-heated grill on medium high heat. Close cover and grill for about 2-3 minutes until golden brown. Edges and thin parts can be black.
- Step 4
Flip eggplant and cook for about 2 more minutes. They can be a little burnt.
- Step 5
When finished grilling, place eggplant in a pyrex dish. As you layer the eggplant add salt, pepper, small pieces of garlic, fresh mint (or oregano). Continue layering eggplant until you have used it all.
- Step 6
Then add olive oil
and vinegar. Mix everything well to be sure that the olive oil and vinegar coat everything
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