Bbq eggplant

Ingredients

4 large eggplants
200ml olive oil, divided
2-3 small red chilies
1-2 tsp sea salt flakes
2 cloves garlic
1/2 bunch fresh oregano leaves, chopped
100ml red wine vinegar

Directions

1. Preheat barbeque to medium-high or oven to 180C.

2. Cut eggplants lengthwise into 2cm thick slices. Brush with 1/2 of the oil

3. Cook eggplant for 5-7 minutes on each side until charred. If using oven, put eggplant on an oven tray and cook for 15-20 minutes or until soft

4. Meanwhile, use a mortar and pestle to grind chilies, salt and garlic until combined. Add oregano and grind into a paste. Stir in vinegar and reserved oil.

5. Cut each eggplant slice lengthwise into 3 strips. Put in a large bowl, pour over dressing while still hot and serve immediately.

appetizers, entertainingbbq March 31, 2014 07:49