ACC Argentine 25mins
Vegetable Accompaniment Argentina Sth
American South America
Gluten Wheat Dairy free
medium Aubergines (eggplants)
Garlic Cloves, crushed
tbsp Olive Oil
teasp dried Oregano
teasp dried Basil
teasp dried Thyme
teasp Paprika (check ingredients)
teasp dried Chili Pepper Flakes, optional
and Black Pepper
Preheat the grill to hot. In a small bowl, mix together the garlic and olive
In a separate small bowl, combine the oregano, basil, thyme, paprika and pepper
Cut eggplants in half lengthwise, leaving stem ends intact and lightly brush the
cut sides of with the oil mixture. Place on the grill rack, cut side down and
grill for a few minutes until lightly browned.
Lightly brush the skin sides with oil mixture then turn (cut sides up) brush
with the remaining olive oil and sprinkle
the cut sides with the dried herb mixture, salt and pepper to taste.
Return to the grill and continue cooking (cut sides up) for a further 10 minutes
or until very tender. Serve hot.
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