Argentinian Grilled Eggplant Recipes

ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
• Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
• Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

GRILLED EGGPLANT

Steps:

• Peel the eggplant, and then cut into 3/4-inch slices.
• Combine butter, garlic salt, and Italian seasonings; stir well.
• Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
• Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

GRILLED RUMANIAN EGGPLANT PUREE

Steps:

• Place whole eggplants directly on grill directly over medium-high heat source.
• Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.
• Let cool, then remove and discard skin. Place remaining eggplant in a bowl.
• Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

ARGENTINIAN GRILLED EGGPLANT

Steps:

• 1. Preheat the grill to high.2. Cut the eggplants in half lengthwise do not trim off the stem ends. Mix the garlic and oil in a small bowl. Brush the mixture over the cut sides of the eggplants. Combine the herbs and spices in a small bowl and set aside. 3. When ready to cook, arrange the eggplants, cut sides down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Lightly brush the skin sides of the eggplants with the oil mixture. Turn the eggplants with tongs and brush the tops with the remaining oil. Sprinkle with the dried herb mixture and salt and black pepper to taste. Continue cooking the eggplants, cut sides up, until the flesh is soft, 6 to 8 minutes more. Serve immediately.Serves 6