Char Grilled Eggplant (Aubergine)
My Eggplant has two very basic ingredient, but of course you can add your favourite herbs, spices or chilli.
Servings Prep Time
6 2minutes
Passive Time
afair bit
Servings Prep Time
6 2minutes
Passive Time
afair bit
Ingredients
Essentials
Optional
Instructions
  1. Heat up a heavy based pan or skillet – add a dash of oil Chop your Eggplant to about 1cm rounds
  2. Grill the Eggplant until it starts to blacken, it takes some time which is how I think I avoid the alleged bitterness. Adding more oil will speed up the cooking process but remember any oil you add will be quickly absorbed by the eggplant. Take eggplant out as cooked and layer in a bowl with the optional seasoning.
  3. If you want to preserve the eggplant for longer ensure it is completely cool and cover in oil. This should keep in the fridge for a few weeks.
Recipe Notes

When using less or no oil it may seem to be going really slowly, don’t worry, it’s cooking through, watch it though, it will blacken suddenly at the end when the natural juices start running!

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