Friday, September 30, 2011

GRILLED EGGPLANT WITH GARLIC AVOCADO OIL

GRILLED EGGPLANT© BUSOG! SARAP! 2011

If you don’t know yet, Eggplant or Aubergine is my favourite vegetable.  Here’s a very simple side dish or part of an antipasto platter for your next meal or party.  Last year during the Good Food and Wine, I’ve discovered this product called Grove Avocado Oil and I particularly loved the Garlic Infused version.  This product complimented this grilled eggplant of mine so well.

EGGPLANT© BUSOG! SARAP! 2011

For this dish, I’ve used the large eggplant variety.

 

GRILLED EGGPLANT WITH GARLIC AVOCADO OIL

INGREDIENTS:

1 large eggplant, rinsed in cold water

1/4 cup Grove (Garlic) Avocado Oil

salt and pepper

*used AUS. Measuring Cups & Spoons

COOKING PROCEDURE:

GRILLED EGGPLANT STEP1-2© BUSOG! SARAP! 2011

~  Trim the top and slice it in half, if the overall size of the eggplant is too big.  Slice each half lengthwise to approximately 1cm in thickness.  Brush each sides with Avocado Oil with a pastry/basting brush.

GRILLED EGGPLANT STEP3© BUSOG! SARAP! 2011

~  Heat a non stick griddle pan on high and place your sliced/oiled eggplant.

GRILLED EGGPLANT STEP4© BUSOG! SARAP! 2011

~  Lower your heat to medium-high and cooked one side of the eggplants till it develops the line marks.  Once you see this, rotate the right side of the slices towards you to create that criss-cross grill marks.

Confuse? Pretend, that your eggplant slice is a clock face, so if your right side is pointing at 3pm, you have to reposition it to your 6pm.

GRILLED EGGPLANT STEP5© BUSOG! SARAP! 2011

~  Do the same cooking procedure to the other side of the eggplant slices.  Do this till you have done all your eggplant slices.

GRILLED EGGPLANT PIC2© BUSOG! SARAP! 2011

~  In a medium mixing bowl, give a good drizzle of the leftover Avocado Oil, a good pinch of pepper and salt and carefully toss your eggplant slices.  Use your hands and incorporate them well together (gently).  In a serving platter, arrange your seasoned grilled eggplant slices, flattened and overlapping.

 

BEST WITH:  Grilled meats or fish.  You can even add this to your grilled chicken sandwich=) 

NOTES:

  • This dish can be served freshly made or part of a cold antipasto platter.
  • You can add a bit of chopped bird’s eye chilli (deseeded) to the oil/pepper/salt seasoning to give it a little bite.
  • If you can’t find Grove (Garlic) Avocado Oil, you can infuse Olive Oil with crushed garlic before using it for this dish.  
  • Don’t make your eggplant slices too thin because once cooked it will break easily and you won’t get that lovely presentation.

 

F.Y.I~  I’m not related or connected to Grove Avocado Oil, only featured this product as I find it good and highly recommended.  I’ve purchase this particular product with our own TRIBE money.

3 comments:

  1. I would have this definitely with grilled pork belly and with vinegar/garlic/chili pepper concoction and with lots of rice. And of course, kamayan style! :)

    ReplyDelete
  2. Caleb loved this dish, thanks you

    ReplyDelete

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