Grilled Eggplant Reciepe
I will post reciepes as I can if you have any suggestions for something you would like me to post please let me know.
TIP: try to slice the eggplant as evenly as you can so they all cook at the same rate.
9 Japanese eggplants or 2 regular eggplants
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 teaspoons red wine vinegar
¼ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley
Heat the grill. Slice the eggplants crosswise into ¼-inch slices. Place in a colander and salt lightly. Let sit 30 minutes. Wash with water and pat dry. If using Japanese eggplant, omit this salting step.
Place the eggplant slices on a baking sheet and brush both sides of the eggplant using ¼ cup of the olive oil. Sprinkle with salt and pepper.
Grill eggplant slices over a hot fire, turning occasionally, until they are golden and tender, 10 to 12 minutes.
Combine the garlic with the remaining 2 tablespoons olive oil and the vinegar. Place the eggplant on a serving platter and brush the garlic mixture evenly over the top. Sprinkle with red pepper flakes, salt, and parsley.
Serves: 6
Note:
Alternatively, the eggplant can be baked in the oven. Oil a sheet pan and cover the eggplant slices in a single layer. Bake on the top rack of a 400°F oven, turning occasionally, until golden on both sides, 15 minutes.
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