Chargrilled eggplant by Kim Coverdale

Chargrilled eggplant for 6 person

Homemade antipasto gives barbecues, dinner parties, picnics, and even sandwiches that special touch. You can enjoy this Mediterranean classic in so many ways!

Ingredients for Chargrilled eggplant

Chargrilled eggplant, How to Make

  • Step 1
    Wash a 2 cup-capacity jar and lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry.
  • Step 2
    Layer eggplant and salt in a colander.Set aside for 5 minutes. Rinse under cold water. Pat dry with paper towel.
  • Step 3
    Heat a chargrill over high heat. Cook eggplant, in batches, for 4 to 5 minutes each side or until browned and tender. Transfer to a bowl. Add basil and mint. Toss gently to combine. Transfer to prepared jar. Add oil to cover eggplant. Seal jar. Refrigerate.

Serves 6 as part of a platter.

Additional information for Chargrilled eggplant

Preparation: Minutes, Cooking: Minutes, Serving: 6 Person, Level:

Nutrition Info:

442 kj Energy, 9.8g Fat Total, 1.4g Saturated Fat, 2.4g Fibre, 1g Protein, 1620mg Sodium, 2.5g Carbs (total),

All nutrition values are per serve

This Chargrilled eggplant published first on: Super Food Ideas, Images by: Mark O’Meara

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