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Charcoal eggplants in foil

0
2107
Kitchen Caucasian
Calorie content 26.4 kcal
Portions 5 port.
Cooking time 40 minutes
Proteins * 1.3 gr.
Fats * 0.1 g
Carbohydrates* 5 gr.
* per 100 gr. product
Charcoal eggplants in foil
Content

Eggplants work well on charcoal, especially if they are wrapped in foil beforehand. Eggplants cooked in this way retain their juiciness and aroma while softening and melting in the mouth. This wonderful appetizer will become a highlight of a summer evening, because eggplants go well with barbecue.

Ingredients

Cooking process

step 1 out of 6
Rinse the eggplants thoroughly, dry on a kitchen towel. Make cuts on each vegetable with a fork.
step 2 out of 6
Wrap each eggplant in foil in three layers.
step 3 out of 6
Fry eggplants in foil over glowing coals for about 20 minutes. Remember to turn the eggplants over and over. When the eggplant is noticeably soft, remove the vegetables from the heat.
step 4 out of 6
Unroll the foil, carefully remove the eggplants from it.
step 5 out of 6
Make an incision along the entire length of each eggplant.
step 6 out of 6
Take out the eggplant pulp. Put it on portioned plates, pour over the resulting juice, if necessary, salt and pepper the eggplants on charcoal in foil to taste. Bon Appetit!

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