Spicy Grilled Eggplant Slices
The Italians often fry the eggplant for this simple dish. Grilled eggplant works even better. This versatile recipe goes well with grilled meats, tossed with pasta or part of an antipasto. You can adjust the red pepper flakes in this eggplant dish, taking it anywhere from mild to spicy hot, according to your liking.
(Make 4 servings)
Amount Per Serving: 165 Calories, 2 g. Protein, 11 g. Carbohydrates, 6 g. Dietary Fiber, 14 g. Fat (2 g. sat), 0 mg. Cholesterol, 6 mg. Sodium (does not include salt added during preparation)
- 2 lb. of eggplant, preferably the long Japanese variety
- 1/4 cup of extra virgin olive oil
- Salt to taste
- 1/2-1 tsp. of red pepper flakes (to taste)
- 2 Tbsp. of chopped fresh mint
- Prepare a hot outdoor grill, or preheat a panini grill.
- Slice eggplants about 1/2″ thick for panini grills, thinner for outdoor grills. Brush with oil and sprinkle with salt.
- Grill for about 2-3 mins on each side (or about 3 mins in a panini grill) until tender.
- Remove from heat, and place in a bowl. Cover the bowl tightly, and leave for about 15 mins, allowing the eggplant to continue to steam and soften.
- Arrange eggplant slices on a platter. Taste and adjust salt, sprinkle with red pepper flakes and mint, and serve.
- Tip: When you grill eggplant, you don’t need much olive oil — none if you’re grilling whole eggplants, just enough to lightly brush the slices if your dish calls for sliced eggplant.
- Advance preparation: You can prepare this dish several hours to a day ahead. The flavors will intensify.
Source : Martha Rose Shulman
Recipe Under : 100 to 200 Calories - Eggplant - Grilling