Argentine-Style Grilled Eggplant Recipe

Argentine-Style Grilled Eggplant Notes

This recipe came from the Milwaukee Journal Sentinel.

Ingredients

• 3 Small Italian Eggplants (4-6 ounces each)
• 2 Cloves of Garlic, minced
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Dried Thyme
• 1 teaspoon Sweet or Hot Paprika
• 1/2 teaspoon Hot Pepper Flakes (optional)
• to taste Salt
• to taste Freshly Ground Black Pepper

Preparation Instructions

Preheat grill to medium-high heat. Cut eggplants in half lenth-wise, leaving stem ends intact. Mix garlic and olice oil in a small bowl. Combine oregano, basil, thyme, paprika nd 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 peper 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.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• Main Dish, Side Dish, South American, Vegetable, Vegetable

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