In Italy grilled eggplant is a staple in the summertime. This recipe is great because you can make it ahead of time. The longer it sits together, the better it tastes. I think almost everybody in the United States owns a grill. And most people know that cooking on a grill except hot dogs and sausages, makes a pretty healthy meal. My recipe is grilled eggplant; a very healthy, very tasty (I should say delicious) and most importantly … easy to make dish.
Things You’ll Need:
- 3 medium size eggplant.
- 1 garlic clove.
- Half cup of vinegar (any) you can use balsamic too.
- A quarter of a cup of olive oil.
- About 10 chopped mint leaves.
- Salt and pepper
- A loaf of bread
Rinse eggplant and dry.
Slice eggplant in thin slices, approximately 1/8 of an inch thick.
Place eggplant on pre-heated grill on medium high heat. Close cover and grill for about 2-3 minutes until golden brown. Edges and thin parts can be black.
Flip eggplant and cook for about 2 more minutes. They can be a little burnt.
When finished grilling, place eggplant in a pyrex dish. As you layer the eggplant add salt, pepper, small pieces of garlic, fresh mint (or oregano). Continue layering eggplant until you have used it all.
Then add olive oil and vinegar. Mix everything well to be sure that the olive oil and vinegar coat everything.