Hello everyone
I was on holiday so couldn't be around much recently
Today I finally post something
This is not much of a recipe to be honest, it is mostly a way of cooking let me say.
I don't know if you ever tried a similar recipe for your eggplants. You are losing a lot if you haven't tried it yet, in my humble opinion. Sure, it depends on one's palate.
I'd say if you use a good quality extra virgin olive oil you'd enhance the taste even more.
Ingredients:750g large eggplants
20g parsley leaves
1-2 cloves of garlic (I used 2 small ones)
Extra virgin olive oil
Salt
Preparation: Cut eggplants into 1cm slices. Sprinkle with salt and keep aside for half an hour.
Wash eggplant slices under tap water, drain. Transfer them onto a clean tea towel. Wipe both sides with paper towel.
Chop parsley and garlic for 5 seconds on Speed 7.
Oil lightly a grill pan and warm it.
Cook both sides of eggplant slices over medium high heat. (I cooked each side for about 2-3 minutes. Adjust cooking time according to your eggplants. Try not to overcook them)
Transfer cooked slices into a container arranging them in a single layer.
Sprinkle with parsley-garlic mixture. Season with a little salt and drizzle with olive oil.
Continue to cook the remaining slices. Again arrange cooked slices in a single layer over the previous ones, sprinkle with parsley-garlic, salt and then drizzle with oil.
Continue until all the eggplants are done.
When they are cooled at room temperature, close the lid of the container and place them in the fridge for a few hours. Serve them cold.
Enjoy...
You have many ways to use them up.
They can accompany to meat, chicken or fish dishes.
You use them to fill your sandwiches, pita, piadina or tortilla.
They are great also to add in the salads.Photos: http://www.thermomixtarifdefterim.blogspot.it/2012/09/grilled-eggplant-with-garlic-and.html