Easiest Way to Make Appetizing Grandma’s Grilled Eggplant

Delicious, fresh and tasty.

Grandma’s Grilled Eggplant. Eggplant Recipes by our Italian Grandmas! Eggplant have become a very common vegetable in the Italian cuisine that are used in many recipes ranging from appetizers to main courses. Eggplant come in different varieties and colors with the most common being purple.

Grandma’s Grilled Eggplant Heat frying oil and fry to dark brown; lay on paper towel. Taste the exotic flavors of North Africa in a healthy and delicious recipe for grilled eggplant salad. This video shows you how to use your blender to easily combine olive oil, turmeric, cumin, red pepper flakes, lime, garlic, and cilantro to make a flavorful marinade for the salad vegetables. You can have Grandma’s Grilled Eggplant using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Grandma’s Grilled Eggplant

  1. It's 2-3 of medium eggplants, cut into 1 x 2 inch pieces.
  2. It's to taste of Oyster sauce.
  3. It's to taste of White pepper.
  4. Prepare to taste of Fried onions.

Super simple, and really celebrates the fresh, sweet flavor of the eggplant. We were lucky to make these with eggplants from our own garden - make this the same day that you buy the eggplants for maximum flavor. If you can, get the "pearl brinjal" variety. See more ideas about Italian recipes, Grandmas recipes, Italian dishes.

Grandma’s Grilled Eggplant step by step

  1. Heat a griddle pan/non-stick pan to very hot. Add cold oil to the hot pan to help it become even less sticky!.
  2. Place the eggplants on the pan and grill quickly, turning frequently until the eggplant is browned on the outside. They don’t take very long to cook. Don’t use too much oil, remember we are just grilling them..
  3. Arrange on a plate and top with a drizzle of oyster sauce, a sprinkle of white pepper and top with deep fried onions (this is a common South East Asian condiment, if unavailable use sliced spring/green onions)..

Cook until a thin layer of oil remains on top, and when a spoonful of spread is removed, only the oil should run off the spoon, not the spread. After the composition reaches the boiling point, add the tomatoes then taste and adjust salt, pepper, and bay leaves to meet your tastes. See more ideas about Recipes, Italian recipes, Grandmas recipes. Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil.