Roasting an eggplant on a grill can be a real problem in case an old vegetable is not subjected to pre-treatment designed to remove bitterness from it. To avoid foreign taste and turn the eggplant flesh into a soft and melting consistency in the mouth, we recommend baking vegetables on the grill , taking as a basis a couple of our recipes.
Stuffed eggplant on the grill
Ingredients:
- eggplant - 460 g;
- millet croup - 1/2 st .;
- greens of parsley and feathers of onions;
- tomatoes - 90 g;
- Feta cheese - 55 g;
- lemon juice - 25 ml;
- yogurt - 210 ml;
- Dried oregano, paprika - on a pinch.
Preparation
If you took as a basis for thin young eggplants, then immediately spread them over the coals. Bake the eggplants on the brazier entirely until their core is soft and the skin is not dried. If only old vegetables are available, they must first be cut in half and abundantly seasoned.
While eggplants are cooked, boil the millet and cool it. From the baked vegetables, extract the pulp and mix it with the croup. Add tomato slices and sprinkle with lemon juice.
Fill the hollow eggplant skins with wheat, sprinkle with fete and return to the brazier to warm up the dish. Eggplants on the grill are served with a sauce of yogurt with spices, accompanied by fresh salad.
Skewered eggplant on grill
Ingredients:
- rosemary twigs - 4 pcs .;
- large eggplant - 1 piece;
- sweet onion - 80 g;
- sweet pepper - 130 g;
- cherry tomatoes - 12 pieces;
- olive oil - 80 ml;
- cloves garlic - 2 pcs.
Preparation
Remove the leaves from the rosemary twigs, and sharpen the edges of the twigs so that the skewer turns out. On the skewer plant the cubes of eggplant, sweet onion and pepper rings, as well as cherry tomatoes. In the mortar rub off the pinch of rosemary leaves with garlic and butter, pour a mixture of vegetables and place on the grill for 7-9 minutes.
How to cook eggplants on a grill?
Ingredients:
- eggplant - 320 g;
- olive oil - 35 ml;
- Balsamic vinegar - 20 ml;
- paprika, ground thyme and oregano - 1/2 tsp.
Preparation
Cut the eggplant with circles in a thickness of half a centimeter, abundantly salt them and leave for half an hour. Excess the excess liquid.
Whisk the vinegar with butter and spices to make a marinade for aubergines on a brazier. Spread the eggplants on the grill and fry until they soften, regularly lubricating with a fragrant marinade.