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


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Italian-Style Grilled Eggplant

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Italian-Style Grilled Eggplant Empty Italian-Style Grilled Eggplant

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

    Italian-Style Grilled Eggplant Img6l
    Italian-Style Grilled Eggplant
    Italian-Style Grilled Eggplant Translucent
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    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.






    • 147

    Ingredients:


    • 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

    Italian-Style Grilled Eggplant Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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 Sat 07 Sep 2024, 9:53 pm