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Grilled eggplants

0
440
Kitchen Caucasian
Calorie content 24.5 kcal
Portions 1 l.
Cooking time 140 minutes
Proteins * 0.8 gr.
Fats * 0.1 g
Carbohydrates* 5.8 gr.
* per 100 gr. product
Grilled eggplants
Content

Going to a picnic? Planning to cook meat on an open fire? Bring some bouncy eggplants with you. You will prepare a light and mouth-watering side dish with a delicious aroma from them. And the crispy strips from the grill grate will form a pattern on the pieces of the vegetable, giving it a unique and attractive look. Be sure to marinate the eggplant ahead of time so that it opens up at its best.

Ingredients

Cooking process

step 1 out of 7
Choose ripe and dense eggplants. Wash them, pat dry with a towel, cut the ponytails and cut into 1.5 cm circles.
step 2 out of 7
Peel the onion, rinse and cut into whole rings.
step 3 out of 7
Place the pieces of eggplant in a bowl, add onions to them, salt and pepper.
step 4 out of 7
Wash the lemon under hot water, roll it out a little and squeeze out the pitted juice. Pour in water and oil and mix thoroughly.
step 5 out of 7
Pour the sauce over the eggplant and squeeze the vegetables a little with your hands so that they are better saturated with the marinade. Stir and let sit for 2 hours.
step 6 out of 7
Place the eggplant washers on a wire rack and fry on both sides until golden brown.
step 7 out of 7
Transfer the eggplant to a plate and serve immediately hot.

Bon Appetit!

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