This wedding officiant just LOVES some Grilled eggplant. As a matter of fact, I just made some this evening, and oh so yum-yum!!! All I did was follow this simple recipe, and BAM, an excellent side dish has been served!!!
Fresh herbs
are best with this recipe, but if you don’t have any on hand, you can certainly
use their dried counterparts. Just use a pinch of each herb if you’re using
dried.
Ingredients:
1 eggplant
3 tablespoons
olive oil
1 tablespoon
balsamic vinegar
2 cloves
minced garlic
¼ cup fresh
basil, finely chopped
¼ cup fresh
thyme, finely chopped
¼ cup fresh
dill, finely chopped
¼ cup fresh
oregano, finely chopped
Salt and
pepper
How to Make It:
Cut the
eggplant into slices and salt them lightly. Let them sit for about 15 minutes,
so the salt can bring out the moisture of the pieces. Wipe them dry with a bit
of paper towel.
Meanwhile,
combine the oil, vinegar, garlic herbs, salt and pepper. Let site to absorb the
flavors for about 15 minutes.
Brush
eggplant with oil and herb mixture all over, ensuring that the herbs get
distributed well.
Place on a
lightly greased grill and grill for about 15-20 minutes, flipping half way
through. Mix with
olive oil and garlic. Then let the flavors blend for about 15 minutes.
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