Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ajvar (red pepper and eggplant spread)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the eggplants into 1/2-inch thick slices.
3. Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
4. Grill the eggplant slices for 3-4 minutes per side, or until they are tender and have grill marks.
5. In a small bowl, mix together the ajvar and lemon juice.
6. Arrange the grilled eggplant slices on a serving platter and spoon the ajvar sauce over the top.
7. Garnish with chopped parsley and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 12g
- Carbohydrates: 13g
- Protein: 2g
- Fiber: 6g
- Sugar: 7g
- Sodium: 310mg
Substitutions for ingredients:
- Instead of ajvar, you can use roasted red pepper hummus or tomato sauce.
Variations:
- Add crumbled feta cheese on top of the grilled eggplant slices.
- Serve the grilled eggplant with a side of couscous or quinoa.
- Add sliced cherry tomatoes and cucumber to the serving platter for a fresh salad.
Tips and tricks:
- Make sure to brush both sides of the eggplant slices with olive oil to prevent sticking to the grill.
- Don't overcook the eggplant, as it will become mushy.
- If you don't have a grill or grill pan, you can also broil the eggplant in the oven for 5-7 minutes per side.
Storage instructions:
- Store any leftover grilled eggplant and ajvar sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled eggplant, place it in a single layer on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the grilled eggplant slices in a circular pattern on a large platter and spoon the ajvar sauce in the center.
- Garnish with additional chopped parsley and a drizzle of olive oil.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
- Sliced cherry tomatoes
- Cucumber slices
Pairings:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Couscous
- Quinoa
- Greek salad
Troubleshooting advice:
- If the eggplant slices are sticking to the grill, brush them with more olive oil and make sure the grill is well-oiled.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and grilling.
Food history:
- Ajvar is a traditional Balkan spread made from roasted red peppers and eggplant.
Flavor profiles:
- The grilled eggplant has a smoky and slightly sweet flavor, while the ajvar sauce is tangy and savory.
Serving suggestions:
- Serve as an appetizer or side dish at a summer barbecue or dinner party.
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Region: Balkan