Argentine-Style Grilled Eggplant Recipe
Argentine-Style Grilled Eggplant Notes
This recipe came from the Milwaukee Journal Sentinel.
Photo by Vel and Amy.
- 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
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.
Eggplants can be grilled ahead of time and reheated in the oven.
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