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Barbecue Eggplant Slices
1 large or 2 medium eggplant, sliced into rounds about 1.5 cm thick 1 tbsp salt 3 tbsp oil 1 tsp crushed garlic juice of ½ lemon 2 tbsp chopped fresh basil or parsley ground black pepper
© Annabel Langbein Media
Score the eggplant slices lightly with a sharp knife in a diamond pattern on both sides. Sprinkle the slices with salt and leave to stand for at least 30 minutes. Rinse off salt and pat dry with paper towels. Mix oil with garlic, lemon juice and herbs and brush over both sides of each slice.
Arrange eggplant slices in a single layer on a preheated barbecue and cook over medium heat for about 10 minutes, turning frequently until the slices are golden brown and tender throughout. Season the slices and serve.
This recipe can also be cooked conventionally in a frypan.
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