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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Side

Grilled Eggplant with Garlic Butter

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 tbsp minced garlic
  • 1 stick (½ cup) butter, softened
  • 2 medium eggplants, sliced ½ inch thick
  • Salt
  • Freshly-ground black pepper
  • Olive oil

Method

  1. Fold garlic into butter. Shape into a narrow log using parchment or wax paper, and refrigerate until needed.
  2. Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it "sweats". Leave it without touching.
  3. Rinse eggplant. Pat dry with paper towels, and brush with olive oil.
  4. Season liberally on both sides with salt and freshly ground black pepper.
  5. Preheat grill to medium-high heat.
  6. Add eggplant to grill, and cook until marked and slightly charred on both sides.
  7. Place a pat of butter mixture on top of each piece and wait until butter is melted before serving.