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Steven Raichlen’s Argentinian-Style Grilled Eggplants
Steven Raichlen’s Argentinian-Style Grilled Eggplants
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Steven Raichlen’s Argentinian-Style Grilled Eggplants

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Ingredients

Preparation

  1. Cut the eggplants into 1.25-cm (1/2-inch) thick slices. In a small bowl, combine the garlic and oil and brush it on both sides of the eggplant slices.
  2. In a small bowl, combine the oregano, basil, thyme, paprika, and pepper flakes and set aside.
  3. In a small bowl, combine the oregano, basil, thyme, paprika, and pepper flakes and set aside.
  4. When the grill is ready, brush and oil the grate. Place the eggplant slices on the hot grill and cook for 3 to 5 minutes, until golden brown. Lightly brush the eggplant slices with the garlic oil. Turn the slices with tongs and then brush with the oil again.
  5. Sprinkle the eggplant slices with the herb mixture and season with salt and pepper. Continue cooking for 3 to 5 minutes, until the slices are golden brown and tender. Serve the eggplants immediately.

Comment

  1. Excellent! Because I only had 1 large eggplant, I sliced it, salted each slice and let it "sweat" for 10 minutes, I then wiped the water with a paper towel and completed the recipe as written. Will make it again.

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