Ingredients

Features

Description

1. Heat the olive oil over medium heat in a saucepan liter. Add the garlic and cook, stirring occasionally, until golden brown. Remove the pan from the heat; add the basil, salt and pepper.

2. Heat the grill. Cut each eggplant lengthwise into slices 2 cm thick. Left scratched both sides of each slice, to get a cross-shaped pattern. (If you use a small eggplant, cut each in half lengthwise. Scratched only by the slice.)

3. Spread half the slices in a single layer on the grill grate. Lightly grease a small amount of olive oil from the pan. Roast 20 cm from the fire within 10 minutes. Turn the slices over and brush with olive oil, gently pushing the slices of garlic and basil in cuts on eggplants.

4. Roast the eggplant for 10 minutes, until vegetables are tender (check with a fork). Arrange on a platter. Repeat with the remaining slices and olive mixture. Sprinkle eggplant lemon zest.

Serve on the table at room temperature, or cover and refrigerate to later served cold.

Translated by site: wday.ru