Name: Marinated Grilled Eggplant
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 3/4 lb (340 g) small eggplants, cut into 1/2-inch (1 cm) thick wedges (see note); 1/2 cup (125 ml) water; 3 tbsp (45 ml) white balsamic vinegar; 1/2 tsp salt; 1 garlic clove, halved; 1 small bird’s eye pepper, seeded and thinly sliced; 1 bay leaf; 1 pinch crushed fennel seeds; 1 pinch dried oregano

3/4 lb (340 g) small eggplants, cut into 1/2-inch (1 cm) thick wedges (see note)

1/2 cup (125 ml) water

3 tbsp (45 ml) white balsamic vinegar

1/2 tsp salt

1 garlic clove, halved

1 small bird’s eye pepper, seeded and thinly sliced

1 bay leaf

1 pinch crushed fennel seeds

1 pinch dried oregano

Marinated Grilled Eggplant

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Ingredients

Preparation

Note from Ricardo

Personal Note