Name: Steven Raichlen’s Argentinian-Style Grilled Eggplants
Ingredients: 3 small Italian eggplants, from 4 to 6 oz (120 to 180 g) each; 2 cloves garlic, finely chopped; 3 tablespoons (45 ml) extra virgin olive oil; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) dried basil; 1 teaspoon (5 ml) fresh thyme leaves; 1 teaspoon (5 ml) sweet paprika; 1/2 teaspoon (2.5 ml) hot pepper flakes (optional); Salt and freshly ground black pepper

Ingredients

- 3 small Italian eggplants, from 4 to 6 oz (120 to 180 g) each
- 2 cloves garlic, finely chopped  
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried basil
- 1 teaspoon (5 ml) fresh thyme leaves
- 1 teaspoon (5 ml) sweet paprika
- 1/2 teaspoon (2.5 ml) hot pepper flakes (optional)
- Salt and freshly ground black pepper

Preparation

- 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.
- In a small bowl, combine the oregano, basil, thyme, paprika, and pepper flakes and set aside.
- In a small bowl, combine the oregano, basil, thyme, paprika, and pepper flakes and set aside.
- 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.
- 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.

Steven Raichlen’s Argentinian-Style Grilled Eggplants

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Ingredients

Preparation

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