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Grilled eggplant
with Oregano
From Tom Douglas Summer Camp 2007
Marinade:
Combine in a bowl:
2 parts extra virgin olive oil
1 part red wine vinegar
Dried Greek oregano
Eggplant:
Slice eggplant into rounds.
Brush with olive oil and grill until nice and
charred.
While eggplant is still warm, add it to the
marinade and allow to cool.
When eggplant is cool, remove from marinade,
season to taste with sea salt and toss with mint
leaves and parsley leaves.
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