Flame broiled eggplant (or melanzane, aubergine or brinjals relying upon where on the planet you are from) can be a precarious vegetable to cook. An excess of oil and it moves toward becoming slimey, cut excessively thick and it has an upsetting surface.
It took me an excursion to Italy where I invested energy viewing the manner in which local people set it up before I at long last figured out how to flame broil eggplant.
Everything begins with salting which is intended to coax harshness out of the cuts. I find that salting is required for bigger "substantial" eggplant, and is a stage that can without much of a stretch be skipped for the littler estimated ones.
- 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
- 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.
- Preheat the barbecue to medium heat
- 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.
- 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.
- 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.
0 Komentar