Tender Grilled Eggplant Slices with Barbecue Sauce

Try these grilled eggplant slices with barbecue sauce!

By the way, you can replace the barbecue sauce with any other sauce of your choice, such as Harissa, peanut sauce, chimichurri.

Ingredients:

2 medium eggplants, cut into 2-3 cm thick slices

1 tablespoon sea salt (you will rinse off most of the salt later)

Spraying oil

1 teaspoon ground paprika

1 teaspoon garlic powder

1 teaspoon onion powder

ground black pepper (to taste)

1/2 cup barbecue sauce of your choice

For serving: chopped herbs (optional)

Directions:

1. Place a large colander in the sink. Place the eggplant slices in the colander. Sprinkle a tablespoon of salt over the eggplant and toss with your hands (so that each slice is evenly coated with salt). Let stand for 20 minutes.

2. Place a baking sheet on the counter and line it with a clean kitchen towel.

3. The eggplant should have released a lot of moisture. Rinse the eggplant slices thoroughly to remove any excess salt. Then, place the washed eggplant slices on a baking sheet lined with a clean kitchen towel. Drain the eggplant, then remove the towel, leaving only the drained slices on the baking sheet.

4. Preheat the grill to high heat.

5. Spray both sides of each eggplant slice with oil evenly. Season with paprika, garlic powder, onion powder, and pepper (on both sides). You can sprinkle with salt (optional).

6. Place eggplant slices on grill. Cook until charred on the bottom (about 3 minutes). Turn eggplant slices over with tongs. Continue cooking until the other side is charred and the eggplant is tender (about 3 minutes more). Brush the eggplant slices with barbecue sauce and flip to caramelize. Repeat with the other side of the eggplant slices.

7. Serve the grilled eggplant slices immediately; sprinkle with chopped herbs (optional).

Yield: 4-6 servings

Recipe: thefirstmess.com