Argentinian Grilled Eggplant | Latin American Classic
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Rohlík vaří
Voňavý, šťavnatý a dokonale okořeněný. Argentinský grilovaný lilek provoněný česnekem, oregánem, bazalkou a špetkou chilli přenese atmosféru jihoamerického asada přímo na váš stůl. Skvělá příloha i samostatná pochoutka z grilu!
Preparation method
Ingredients overview
- 3 pcs of eggplant
- 2 cloves of fresh garlic
- 3 tbsp of extra virgin olive oil
- 1 tsp of dried oregano
- 1 tsp of dried basil
- 1/2 tsp of dried thyme
- 1 tsp of ground sweet paprika
- 1/2 tsp of chili flakes
- 1 pinch of sea salt
- 1 pinch of ground black pepper
Preheat the grill to a high temperature.
Cut the eggplants in half lengthwise, but do not cut off the stem ends. In a small bowl, mix the minced garlic and olive oil. Brush the cut sides of the eggplants with the mixture. In another small bowl, mix the dried herbs (oregano, basil, thyme) and spices (sweet paprika, chili flakes) and set aside.
Once the grill is ready, place the eggplants cut-side down on the hot grate and grill until nicely browned, about 3 to 4 minutes. Then lightly brush the skin side with garlic oil. Using tongs, turn the eggplants over and brush the tops with the remaining oil. Sprinkle with the prepared mixture of dried herbs and spices, season with salt and pepper to taste. Continue grilling cut-side up until the flesh is tender, another 6 to 8 minutes. Serve immediately.
28 min
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