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How to grill the eggplant

The eggplants are in the group of vegetables, it is most appreciated, for the preparation of delicious recipes such as pasta alla Norma, the eggplant mushroom, eggplant parmesan, and so on. They lend themselves very well to these chips as they absorb a lot of good fats, but they are equally tasty when consumed grilled and seasoned as a side dish or to prepare, for example, a eggplant parmigiana light, we see, then, how to grill the eggplant:

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  • Purchased in the first place a sufficient number of eggplant is useful for the preparation of your recipes or a side dish, and based on the number of diners.
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  • do you Prefer the long eggplants to those round at the time of purchase, as they are better suited to this type of cooking.
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  • Wash your eggplant, depriving them of any trace of soil.
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  • Then, with the aid of a large knife, arrange them on a cutting board and slice them as thin as you can vertically ( or washers if you have only found the round eggplants).
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  • At this point you are ready to grill, then take a grill in cast iron ( for the meat) or a pot of lava stone and let it heat it over the flame, then lay the slices of your vegetables and turn down a little the flame.
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  • halfway through the cooking ( after about 2 and a half minutes) with the help of a fork turn your slices of eggplant and let them cook from the opposite side for the same amount of time, however, until it will be formed of the dark stripes on the vegetable, because the cooking time is variable depending on the eggplant, and how double and spacious are your slices.
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  • Just cooked your grilled eggplant may also be consumed as such, if you have line issues, but would be rather tasteless, and therefore it is suggested to season it with extra virgin olive oil, chopped garlic, salt and vinegar ( preferably balsamic). Or for your eggplant to other recipes ( e.g. eggplant parmigiana or delicious rolls stuffed with mozzarella and cherry tomatoes).

 

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