Grilled Marinated Eggplant
from ourlastsupper
from ourlastsupper
Ingredients
1 eggplant, 1-2 pounds
2/3 cup Olive Oil
4 Cloves garlic, minced or pressed
4 tablespoons Balsamic Vinegar
2 tablespoons Balsamic Vinegar
1 teaspoon Thai Chilies, minced
Salt and pepper to taste
1 eggplant, 1-2 pounds
2/3 cup Olive Oil
4 Cloves garlic, minced or pressed
4 tablespoons Balsamic Vinegar
2 tablespoons Balsamic Vinegar
1 teaspoon Thai Chilies, minced
Salt and pepper to taste
Cut eggplant in half and then into 1/4” half moons.
Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant.
Give the slices a quick rinse to remove most of the salt without saturating the eggplant.
Place the slices between two clean kitchen towels to dry off.
Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper.
Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.
Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.
Remove from grill and sprinkle with remaining 2T balsamic vinegar and chopped parsley.
The eggplant can can be served immediately or at room temperature.
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