Grilled Eggplant Slices with Garlic and Herbs
Crispy grilled eggplant slices tossed in garlic, herbs, and a tangy tomato‑olive oil sauce. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggplants
- Salt
- 6 cloves garlic
- 1 small red chili pepper
- 3 dried pickled tomatoes
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 100 ml vegetable stock
- a pinch sugar
- black pepper (freshly ground)
- 1 bunch mint
Instructions
-
1.
Wash the eggplants, slice them, and sprinkle with a little salt; let rest. Peel the garlic and thinly slice it. Wash, deseed, and finely chop the chili. Chop the pickled tomatoes as well. Pat the eggplant slices dry.
-
2.
Heat olive oil in a pan and quickly sear the eggplant slices on both sides in batches. Arrange them side‑by‑side in a dish. Finally, lightly sauté the garlic and chili (just slightly browning), add the tomatoes, and cook briefly. Deglaze with lemon juice and vegetable stock. Season the sauce with salt, sugar, and pepper, then pour over the eggplant slices. Cover with foil and let rest for at least 30 minutes. Wash, dry, and roughly chop the mint; sprinkle over the eggplant before serving.
