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Cuban Thick Grilled Eggplant Slices recipe
courtesy of the
Cocina Cubana Club - by Faith
Willinger & chef Sonia
Martinez
2 lbs eggplants, unpeeled- 3/4" slices
1/4 cup extra virgin olive oil, plus a bit more for garnish
2 minced garlic cloves
2-3 Tbsp chopped fresh parsley, basil or arugula
Sea salt
Freshly ground black pepper
Heat a cast-iron grill or pan over high heat.
Brush the eggplant slices with the oil, or pour the oil in a shallow dish and
dip the eggplant slices, scraping off excess.
Grill slices over high heat, turning once until well browned.
Transfer the grilled slices to a platter, sprinkle with garlic, herbs and
seasonings. Drizzle with a little bit of olive oil.
Serve warm or room temp.
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