![]() ![]() Use two thick slices as “buns” for burgers.Use as a base for bruschetta topped with pesto, prosciutto or any of your other favourite bruschetta toppings.When the unit beeps to signify it has preheated, place the eggplant on the grill. Meanwhile in a large bowl, toss the eggplant and oil until evenly coated. Select GRILL, set the temperature to MAX, and set a time to 14 minutes. Serve cold as part of an antipasti platter or chopped up and added into a salad Insert the grill grate and close the hood.They are low carb and tick the majority of healthy boxes including Keto, Whole30, Vegan, Paleo and SCD Legal.The leftovers are incredibly versatile and can be enjoyed in a variety of different ways (see more below) Unlike other grilled vegetables such as zucchini, these grilled eggplant last a few days in the fridge without becoming mushy.Arrange eggplant and spray both sides with olive oil spray, then season with fennel, red pepper and oregano. Line 2 large baking sheets with parchment paper. Preheat oven to 450F with oven racks just above and below center. ![]() By dipping the eggplant slices into the garlic and herb oil before grilling, they absorb a lot of the oil which gives the eggplant so much flavour Press and drain for 30 minutes to 1 hour.They are tender in the middle and develop a nice char on the edges.Why you will love these grilled eggplant: After grilling, toss them back into the oil and herb mixture again which gives them added flavour.The next step is to quickly dip them in a mixture of olive oil, herbs and garlic which helps stop them from drying out when grilled. ![]()
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