Wednesday, 5 August 2015

Garlicky Hasselback Eggplant with Tomato and Basil

Garlicky Hasselback Eggplant with  Tomato and Basil
1 big Eggplant
6 Garlic cloves minced
1 Tomato chopped
6 Basil leaves thinly sliced
Salt to taste
1/2 tsp Pepper Crushed
1/2 tsp Chilli flakes
1 tbsp Olive oil
2 tbsp Cheddar cheese grated
2 Tbsp Balsamic vinegar

Preheat the grill pan to medium heat. Slice the eggplant 3/4 the way through ,leaving the bottom in tact. Add salt, pepper, chilli flakes and garlic to the eggplant. Rub the spices well in the cut section. Keep the eggplant on a sheet of aluminum foil and fold the eggplant tightly in the foil.Grill for 45 minutes, at 180 degrees Celsius or until the eggplant  is tender. When it is done, open the foil, add the tomato, sprinkle the chopped  basil leaves, drizzle with olive oil, balsamic vinegar and cheese. Grill for another 5 minutes. Serve hot.

Recipe source Parry's Plate. 

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