Flame broiled vegetables are my go to side dish for any late spring grill. They are inconceivably simple to get ready, go with pretty much anything, and can be made ahead of time. While a great many people barbecue zucchini, peppers and onions, my supreme most loved vegetable to flame broil is eggplant.
Flame broiled eggplant (or melanzane, aubergine or brinjals relying upon where on the planet you are from) can be a dubious vegetable to cook. An excessive amount of oil and it becomes slimey, cut excessively thick and it has a horrendous surface.
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 undoubtedly be skipped for the littler estimated ones. The subsequent stage is to rapidly plunge them in a blend of olive oil, herbs and garlic which helps prevent them from drying out when flame broiled. In the wake of flame broiling, hurl them once again into the oil and herb blend again which gives them included flavor.
This flame broiled eggplant can be utilized in an unending number of ways. Serve them warm as a side dish, cold as a major aspect of an antipasti platter, hacked and included into a plate of mixed greens or you can even utilize them as a base for cheeseburgers or bruschetta.
Also try our recipe Pulled Shiitake Mushroom BBQ Sandwich
This grilled eggplant so delicious. I used thick slices as a base for lamb burgers and they were incredibly delicious as a healthy bun substitute.
- 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.
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