Greek Aromatic Eggplant

(2 votes)

3 eggplants, medium
to taste sea salt
extra-virgin olive oil
3 tablespoons red wine vinegar
12 nicoise olives
2 tablespoons parsley, fresh
1 tablespoon oregano, dried
to taste black pepper, freshly ground

Trim ends of eggplants and cut into 1/4-inch slices. Sprinkle with salt and set aside for about 30 minutes.

Rinse and dry eggplants and brush with oil. Grill or broil, turning once, until dark golden brown on both sides.

Arrange eggplant attractively on a platter. Just before serving, sprinkle with vinegar, olives, parsley, oregano, and salt and pepper. May be served warm or hot.

Number of Serving: 4


really great. just make sure not to overdo it on the vinegar.
Anonymous, Location not stated.

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