Grilled eggplant

Grilled eggplant



  • salt - 1 tsp
  • red wine vinegar - 1/4 c
  • olive oil - 1/2 c
  • cloves garlic, crushed - 2 item
  • ground pepper - 1/2 tsp
  • lemon for the juice - 1/2 item
  • chopped rosemary leaves - 1 Tbsp
  • chopped oregano leaves - 1 Tbsp
  • small or 1 large eggplant, cut into 1-inch thick pieces - 2 item

How to make grilled eggplant:

Combine all the ingredients for the marinade. Place in a flat-bottomed pan, such as a 9 x 13-inch cake pan. Place the eggplant slices in the pan. Allow the slices to soak on each side for at least 10 minutes per side. Grill over hot coals until soft. Occasionally drizzle with the marinade. When eggplant is very tender, serve immediately. Serves 4.

Recipe categories: Side dish, Vegetables, Barbecue.

Grilled eggplant
Average rating: 4 of 5, total votes: 3
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
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