Grilled Eggplant With Basil Oil |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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There's no need to salt the eggplant. The grilling will take care of excess moisture. CLICK ON THE EGGPLANT PIC AND SEE WHAT HAPPENS!! Ingredients:
3 tbs evoo |
2 cloves garlic, pressed |
2 tsp fresh mined thyme or oregano leaves |
salt and ground black pepper |
1 lg eggplant (about 1.5 lbs), ends trimmed and cut cross-wise into 3/4 inch thick rounds |
basil oil |
1/4 c evoo |
1 clove garlic, pressed |
1/2 c packed fresh basil leaves |
salt and ground black pepper |
Directions:
1. Combine oil, garlic, thyme, salt and pepper to taste in a small bowl.
2. Brush eggplant slices on both sides with oil mixture.
3. Grill over medium hot fire, turning once until both sides are marked with dark stripes about 8-10 minutes.
4. Transfer to platter.
5. Basil OIL:
6. Place oil and garlic in skillet and turn heat to medium.
7. Cook until garlic JUST starts to sizzle and become fragrant, about 2 minutes.
8. Place basil in food processor.
9. Carefully pour hot oil over basil.
10. Process until smooth, about 30 seconds.
11. Add salt and pepper.
12. Drizzle over eggplant and serve immediately
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