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Grilled Eggplant
Created by: Howcan Team
Ingredients
- 2 medium eggplants, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix together 1/4 cup olive oil, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Brush both sides of the eggplant slices with the olive oil mixture.
- Place the eggplant slices on the grill and cook for 4-5 minutes on each side, or until grill marks appear and the eggplant is tender.
- Remove the grilled eggplant from the grill and arrange on a serving platter.
- Drizzle with 2 tablespoons of balsamic vinegar before serving.
- Enjoy your delicious grilled eggplant!
Grilled eggplant, also known as aubergine, has a rich history dating back to ancient times in the Mediterranean region. This versatile vegetable has been a staple in various cuisines, from Italian to Middle Eastern. Chefs like Yotam Ottolenghi have popularized its use in modern cooking, showcasing its smoky flavor and meaty texture. In Greece, it's often prepared as melitzanosalata, a delicious eggplant dip. The key to a perfect grilled eggplant lies in the seasoning and grilling technique. The best versions of this dish can be found in traditional Greek tavernas or Italian trattorias, where it's often served with a drizzle of olive oil and a sprinkle of fresh herbs. Whether marinated in balsamic vinegar or served with a side of tzatziki, grilled eggplant is a must-try for any food enthusiast.
20 min
4 servings
120 calories
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