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Chargrilled eggplant
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your gatherings with versatile homemade antipasto, a Mediterranean staple perfect for any occasion.
Ingredients:
  • 500g eggplant, thinly sliced into rounds
  • 9.60 gm sea salt
  • 2 tsp dried basil leaves
  • 1/2 tsp dried mint leaves
  • Olive oil
Instructions:
  • Cleanse a 2-cup jar and its lid with hot soapy water, then rinse thoroughly with hot water. Allow it to air dry by placing it upside-down until fully dried.
  • Place the eggplant slices in a colander, sprinkling with salt between each layer. Let them sit for 5 minutes, then rinse them under cold water and pat dry with a paper towel.
  • Preheat a chargrill over high heat. Grill eggplant slices in batches for 4 to 5 minutes on each side until golden brown and soft. Place in a bowl and mix in basil and mint. Carefully toss to mix. Transfer to a jar and cover with oil. Seal the jar and chill in the refrigerator.

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