Page 17 - Veggiefood Presentation
P. 17
Grilled Eggplant
Ingredients Method
5 slices of eggplant (small round) Rinse and trim the ends of the eggplant. You
15 grams flat leaf parsley (freshly don't have to peel but discard the first and last
slice then Slice lengthwise (thin but not too
chopped) thin), grill until tender (careful not to burn) for
2 cloves garlic (finely chopped) approximately 1-2 minutes on either side (can
Salt (4 pinches) be grilled on a barbecue or a pan grill), remove
from grilled onto a clean plate and continue
59 ml olive oil until all the eggplants are grilled.
In a medium bowl layer eggplant, sprinkle with
a pinch of salt, some chopped garlic , some
chopped Italian parsley and drizzle with olive
oil (from the ¼ cup), continue with layers until
all the eggplant is finished (I usually do 3
layers). Toss gently together, serve with a
simple bruschetta or Italian crusty bread.
Enjoy!
Have a go at the eggplant one it is really good.
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