Eggplant with Parsley and Oregano

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1 large eggplant
1/4 cup oregano (minced finely)
1/4 cup parsley (minced)
3 cloves garlic
1 cup water
1/2 cup olive oil
1 dash salt

Cut eggplant lengthwise in 1/4 inch slices.

For each large eggplant, or six to seven slices, prepare a mixture of 1/4 cup finely minced oregano, 1/4 cup minced parsley and three cloves of garlic.

Mix 1 cup water with 1/2 cup olive oil and a dash of salt. Brush both sides of eggplant slices with oil and water .

Set slices on grill over medium heat. Grill for 6 or 7 minutes.

Meanwhile add herbs to remaining water and oil.

Turn slices over and brush the cooked slices with herbs and oil mixture. This will keep garlic from direct contact with heat which can burn it and turn it bitter. Grill for another 6 or 7 minutes. Can be eaten warm, but becomes more flavorful when cold. Can be stored in refrigerator for several days.

Delicious used as a sandwich filler.



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