Grill eggplant

Preparation: Step 1

• Prepare all the necessary ingredients for the preparation of eggplant on the grill. Only fresh eggplants of medium size should be chosen, without damage and soft areas. They should be dense to the touch — this is a guarantee of freshness.

• Step 2

  Rinse and cut the ends on both sides. Cut into round slices with a thickness of about 1-1.5 cm.

  

• Step 3

  Eggplants can be bitter due to the presence of solanine in them-a bitter substance that is naturally contained in some nightshade. The main causes of bitterness:

  1. Country: The older solanine content is higher in older ones. Young vegetables are less prone to bitterness.
  2. Seeds: A large number of seeds can also add bitterness. This usually applies to large or overripe fruits.
  3. Variety: Some varieties contain more solanine than others, which makes them more bitter in nature.
  4. Incorrect storage: If the fruits lie for a long time, especially in warmth, they can begin to bitter due to the decomposition of the substances contained in them.

  You should soak the eggplant in salted water for 15-20 minutes so that the bitterness comes out. Then rinse them with cold water and dry them with a paper towel.

  

• Step 4

  Prepare greens and garlic for eggplant on the grill. It can be any greens that you have in stock. I will use parsley.

  Rinse parsley. Clean the garlic. Next, parsle and garlic shake the garlic.

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• Step 5

  In a small bowl, mix olive oil, lemon juice, chopped garlic, salt and greens.

  

• Step 6

  Put slices in a large bowl or tray. Lubricate them thoroughly with the prepared marinade from all sides. You can use a culinary brush or just dip each slice in the marinade or “make massage with your hands” 🙂

  

• Step 7

  Leave pickled for 10-15 minutes.

  

• Step 8

  Heat the grill to average temperature. So that the eggplant does not stick — grease the grill grille with oil.

  The grill should be well warmed up so that a characteristic pattern from the grill is on the surface.

  Put slices on a hot grill. Fry them for 3-4 minutes on each side until golden color and characteristic strips from the grate. Vegetables should become soft inside, but at the same time preserve the shape.

  

• Step 9

  If the eggplant begins to burn too fast, you can slightly sprinkle them with water.

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• Step 10

  Grill eggplants are ready.

  Remove from the grill and put on a dish. When serving, decorate with herbs.

  Try to combine a dish with yogurt -based sauces or tomatoes to give additional taste.

  
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