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Episode: |
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| ARGENTINEAN GRILLED EGGPLANT |
| Source: |
Barbecue Bible by Steven Raichlen (Workman, 1998) |
| Method: |
Direct Grilling |
Advance
Preparation: |
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| Category: |
Vegetarian |
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Ingredients:
3 eggplants, cut into rounds
3 tablespoons olive oil
3 teaspoons dried oregano
2 teaspoons sweet or hot paprika
Coarse salt (kosher or sea) and freshly ground black pepper to taste
Directions:
Preheat the grill to high.
Put the olive oil in a small bowl. Brush the oil over the cut sides of the eggplants.
When ready to cook, arrange the eggplants on the hot grate and sprinkle with half the oregano, half the paprika, and salt and pepper to taste. Grill until nicely browned, 2 to 3 minutes.
Turn the eggplants with tongs and sprinkle the remaining oregano and paprika as well as salt and pepper to taste over them. Continue grilling the eggplants until they are soft. Serve immediately. |
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