Argentine-Style Grilled Eggplant Recipe

Submitted By: The Spice House.

Argentine-Style Grilled Eggplant Notes

This recipe came from the Milwaukee Journal Sentinel.

Ingredients
Preparation Instructions

Preheat grill to medium-high heat. Cut eggplants in half length-wise, leaving stem ends intact. Mix garlic and olive oil in a small bowl. Combine oregano, basil, thyme, paprika and pepper flakes in separate bowl and stir to mix. Lightly brush cut sides of eggplants with garlic-oil mixture and grill, cut side down, until lightly browned, about 3 minutes. Lightly brush skin sides with oil mixture. Invert eggplants and brush tops with remaining oil. Sprinkle tops with dried herb mixture and salt and pepper to taste. Continue cooking eggplants, cute side up until very tender, 6-8 minutes, or as needed.

Helpful Hints

Eggplants can be grilled ahead of time and reheated in the oven.

Quick Shopping List


Greek Oregano
Broken Leaf, in a glass jar
In a 1/2 cup shaker jar, net wt. .5 oz.
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European Basil, Dehydrated Broken Leaf
In a glass jar
In a 1/2 cup shaker jar, net wt .75 ounces
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French Select Thyme
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt. .75 oz.
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Hungarian Sweet Paprika
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.
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Crushed Red Pepper Flakes
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Kosher Flake Salt
3 lbs.
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Tellicherry Ground Black Pepper
20/30 Mesh (Coarse Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
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