Simply Grilled Eggplant with Balsamic and Oregano
EGGPLANT/AUBERGINE – there are so many wonderful dishes throughout the world that celebrates this versatile vegetable. This is just one of many dishes and techniques that work well with Eggplant.
1 medium eggplant – per person
Slice the eggplant into ½ cm thick slices – lenthways
1 clove garlic, sliced into thin slices
1-2 Tbsp balsamic or red wine vinegar
4 Tbsp extra virgin olive oil (you may need more)
Sea salt flakes and freshly ground pepper
1 Tbsp fresh oregano leaves – basil, parsley and marjoram work well
Method
Heat a grill or BBQ up to medium-hot
Place the eggplant slices side by side onto the hot grill. Cook until grill mark appears on each side and the flesh feels tender and the slice of eggplant begins to wilt (about 3 minutes each side).
Meanwhile add all the other ingredients into a serving dish and when the eggplant slices are cooked plunge them immediately into the dressing and allow them to soak up the dressing. Continue until all the eggplant is cooked.
It can be eaten hot or at room temperature.
1 medium eggplant – per person
Slice the eggplant into ½ cm thick slices – lenthways
1 clove garlic, sliced into thin slices
1-2 Tbsp balsamic or red wine vinegar
4 Tbsp extra virgin olive oil (you may need more)
Sea salt flakes and freshly ground pepper
1 Tbsp fresh oregano leaves – basil, parsley and marjoram work well
Method
Heat a grill or BBQ up to medium-hot
Place the eggplant slices side by side onto the hot grill. Cook until grill mark appears on each side and the flesh feels tender and the slice of eggplant begins to wilt (about 3 minutes each side).
Meanwhile add all the other ingredients into a serving dish and when the eggplant slices are cooked plunge them immediately into the dressing and allow them to soak up the dressing. Continue until all the eggplant is cooked.
It can be eaten hot or at room temperature.
Alison Lambert
