How to Grill Eggplant
Votes: 79
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
When heading out for a picnic, or simply grilling meat over an open fire in the yard, don't forget to grab a few firm eggplants. Grill them or roast them on the grill grate, drizzled with vegetable oil, and you'll have the simplest yet most delicious vegetable side dish for meat dishes. And how beautiful and appetizing they'll look on the plate with crisp grill marks! You can also make a quick salad with these same grilled eggplants, or if you have any leftovers for the next day, by tossing them with sliced tomatoes and basil and drizzling them with a tart mustard dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of firm eggplants
- Vegetable oil for frying
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Cooking the dish according to the recipe:
- Wash and dry the eggplants. Trim the ends and slice lengthwise into 1.5 cm thick slices. Brush each slice with vegetable oil and season with salt. Grill on both sides until soft and darkened. Then remove the eggplants from the grill and season with salt and pepper.
- To prepare the second course, fry more eggplant, chop it, mix it with a can of chickpeas, chopped plum tomatoes without seeds, and basil leaves to taste. Season vinaigrette dressing with mustard.
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