Barbecue Eggplant Slices

Simple to prepare, just perfect with barbecued beef.

Aaron McLean

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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 
https://www.annabel-langbein.com/recipes/barbecue-eggplant-slices/49

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Prep time:: 10 mins
Cook time:: 10 mins
Serves:: 4 as an accompaniment

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

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.

Cook's note:

This recipe can also be cooked conventionally in a frypan.