Making grilled eggplants is very easy. I don't have any Italian dressing or balsamic vinegar, I just used olive oil and minced garlic. They still turned out good. I'd rather use Japanese/Chinese eggplants than regular eggplants here, since the Japanese/Chinese ones have a shorter time to cook. This recipe is my entry for Weekend Herb Blogging #127, hosted by Kalyn of Kalyn's Kitchen, the creator of WHB.
Grilled Eggplants
Ingredients:
300 g Japanese/Chinese eggplants, rinsed off and angle cut with 1 cm thick
2 - 3 cloves garlic, minced
1 1/2 tbsp olive oil
salt and fresh ground pepper
crushed chili
Directions:
1. Soak eggplants in salty water for 10 minutes. Drain and pat dry.
2. Combine olive oil and minced garlic. Rub eggplants with olive oil mixture, coating each well. Sprinkle eggplants with salt and pepper.
3. Grill and close with lid. Turn several times during cooking. Eggplant should be done in about 5 to 6 minutes. Before serving sprinkle with crushed chili.
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