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Ingredients
1 large eggplant (cut into ½-inch slices)
Salt
½ cup of olive oil
3 tablespoons of balsamic or red wine vinegar
2 cloves of finely chopped garlic
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
6 ounces of thinly sliced mozzarella cheese
Directions:
Sprinkle both sides of the eggplant slices with salt. Place the slices between the layers of paper towels and let it stand for about 1 to 2 hours. Rinse and pat dry. Mix together the olive oil, vinegar, garlic, oregano, salt and pepper. Place the eggplant slices on a grill over a moderate heat. Baste it with oil mixture occasionally. Turn and baste frequently until the eggplant slices turned lightly browned. The estimated time for turning is about 8 minutes. Once grilled, top the slices of eggplant with a slice of cheese. Grill it for about 2 minutes or until the cheese starts to melt.
Read also: Sauces and Marinades
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