I love eggplants! Following recipe is my favorite way of preparing this vegetable. Goes well with grilled meat, fish or as a vegetarian stack with other veggies and some cheese.
If you place grilled slices into jars, cover with good olive oil, they can last 3-4 months in a dark, cool place.
Ingredients:
2 medium eggplants, cut into (7mm)rounds
Salt
2-3 garlic cloves, crushed
1 small bunch Basil leaves, thorn
1/3 cup olive oil
Method:
Sprinkle eggplants with salt, leave it aside for 1/2 hour. Rinse and squeeze, then pat dry. Brush with olive oil. The rest of oil mix with garlic and basil leaves (add more oil if needed) Grill eggplant(BBQ or griddle pan), each side for a minute. Place into prepared dish, pour each layer with prepared dressing. Enjoy warm or cold.
Patlidzani sa grila / rostilja
Ovako pripremljeni patlidzani (plavi paradajzi, balancani) su mi najdrazi. Odlicno idu uz meso ili ribu sa rostilja; ili kao vegetarijanski obrok sa drugim povrcem i sirom . Smjesteni u tegle / galone zaliveni dobrim maslinovim uljem, mogu trajati 2-3 mjeseca na suhom i hladnom mjestu.
Potrebno:
2 srednja patlidzana, isjecena na (7mm) kolutove
so
3-4 cena bijelog luka, sjeckana ili protisnuta
1 mali svezanj bosiljka, iskidani listovi
1/3 solje maslinovog ulja
Nacin:
Nasolite patlidzane, ostavite ih po strani na 1/2 sata. Saperite i obrisite; namazite svaki sa maslinovim uljem. Pecite na gril-tavi ili rostilju svaku stranu po minut. Ostatak ulja pomijesjte sa bosiljkom i bijelim lukom (ako treba dodajte jos ulja). Pospite po svakom sloju pecenih patlidzana. Uzivajte toplo ili hladno.
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