Use as a base for bruschetta topped with pesto, prosciutto or any of your other favourite bruschetta toppings.Serve cold as part of an antipasti platter or chopped up and added into a salad.
By dipping the eggplant slices into the garlic and herb oil before grilling, they absorb a lot of the oil which gives the eggplant so much flavour.They are tender in the middle and develop a nice char on the edges.Why you will love these grilled eggplant: After grilling, toss them back into the oil and herb mixture again which gives them added flavour.The next step is to quickly dip them in a mixture of olive oil, herbs and garlic which helps stop them from drying out when grilled.It all starts with salting which is meant to draw bitterness out of the slices. I find that salting is required for larger “meaty” eggplant, and is a step that can easily be skipped for the smaller sized ones.
#NINJA GRILL RECIPES HOW TO#
It took me a trip to Italy where I spent time watching the way the locals prepared it before I finally learned how to grill eggplant. Too much oil and they become slimy, cut too thick and they have an unpleasant chunky texture. Unfortunately grilled eggplant (or melanzane, aubergine or brinjals depending on where in the world you are from) can be a tricky vegetable to cook. While most people grill zucchini, peppers and onions, my absolute favourite vegetable to grill is eggplant. They are incredibly easy to prepare, go with just about anything, and can be made in advance.
Grilled vegetables are my go to side dish for any summer barbecue. They are Vegan, Whole30, Keto and Paleo and guaranteed to be a crowd pleaser. They are tender in the middle with slightly charred edges and are coated in a delicious garlic and herb oil which gives them so much flavour. These Garlic & Herb Grilled Eggplant are my favourite vegetable to barbecue.
0 kommentar(er)
