Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Italian-Style Grilled Eggplant



Posts : 16525
Thanked : 805
Join date : 2013-01-12

Italian-Style Grilled Eggplant

Post by Lobo on Wed 27 Jan 2016, 9:07 pm

Italian-Style Grilled Eggplant

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Rich in antioxidants that protect the brain and memory, blue and purple fruits and vegetables are easily incorporated into daily cooking, as you'll discover with these grilled eggplant. Serve them alongside other grilled vegetables as part of an antipasto platter.

  • Printer Friendly Version

  • 147


  • 1/3 cup extra-virgin olive oil
  • 2 globe eggplants
  • 1 1/2 tsp. salt
  • 1 tsp. freshly ground pepper
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 tsp. fresh thyme
  • 2 Tbs. balsamic vinegar
  • 1 garlic clove, minced

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Turasan Emir, Cappadocia from our Wine Club.


Build a hot fire in a grill or preheat a gas grill to 400°F. Rub the grill grate with 1 tsp. of the olive oil.

Cut the eggplants lengthwise into slices 1⁄2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside.

Put the remaining olive oil in a shallow baking dish and add the parsley, thyme, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature. Serves 4.

Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).

    Current date/time is Sun 23 Oct 2016, 11:14 am