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GRILLED
BABY EGGPLANTS
4 baby eggplants
1 tablespoon olive oil
2 teaspoons finely chopped preserved lemon
3 teaspoons tarragon vinegar
2 tablespoons chopped fresh flat-leaf parsley
Cut eggplants
in half lengthways. Brush cut side of
each with oil. Heat a char-grill pan
or frying pan. Place eggplants, cut side
down, in pan, cook over medium-high heat
for 2 minutes or until browned. Turn,
cook 2 minutes or until tender. Transfer
to a plate, spread cut side with preserved
lemon. Drizzle with vinegar, sprinkle
with parsley.
Serves 2. |
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