Grilled Eggplant #vegetarian #summerrecipes

Flame broiled vegetables are my go to side dish for any late spring grill. They are unimaginably simple to plan, go with pretty much anything, and can be made ahead of time. While a great many people flame broil zucchini, peppers and onions, my outright most loved vegetable to barbecue is eggplant.

Barbecued eggplant (or melanzane, aubergine or brinjals relying upon where on the planet you are from) can be a precarious vegetable to cook. A lot of oil and it becomes slimey, cut too thick and it has a horrendous surface.

The eggplant will keep going for around 4 days in the refrigerator so I suggest making a major group. I like nibbling on cuts directly from the cooler and preparing them into my servings of mixed greens. I utilized thick cuts as a base for sheep burgers and they were inconceivably heavenly as a solid bun substitute.

Also Try Our Recipe : Roasted Cauliflower Steaks with Chimichurri Sauce

Ingredients

• 2 eggplants
• 2 tsp salt
• 1/2 cup extra virgin olive oil
• 3 cloves garlic crushed
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 1/2 tsp pepper
• 1/2 tsp salt

Instructions

1. Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture. 
2. Preheat the barbecue to medium heat
3. In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil. 
4. Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil. 
5. Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge. 

For more detail : bit.ly/2WLBXaY

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