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Herb Grilled Aubergine    Veg  HT  ACC  Argentine 25mins


Serves 4  Hot  Vegetarian  Vegan  Vegetable  Accompaniment  Argentina  Sth American  South America  Gluten Wheat Dairy free



2 medium Aubergines (eggplants)

2 Garlic Cloves, crushed

2 tbsp Olive Oil

1 teasp dried Oregano

1 teasp dried Basil

1 teasp dried Thyme

1 teasp Paprika (check ingredients)

1/2 teasp dried Chili Pepper Flakes, optional

Salt and Black Pepper




1. Preheat the grill to hot. In a small bowl, mix together the garlic and olive oil.


2. In a separate small bowl, combine the oregano, basil, thyme, paprika and pepper flakes .


3. 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.


4. 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.


5. 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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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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