Adam Liaw’s barbecued eggplant with garlic and paprika
Here, grilled eggplant is simply dressed with vinegar, olive oil, parsley and paprika. You really don’t need to do much to it.
Ingredients
2 large eggplants, cut into 1½ cm slices
½ cup olive oil
6 cloves garlic, peeled and roughly chopped
1 tbsp sherry vinegar (or red wine vinegar)
1 tbsp roughly chopped parsley
½ tsp smoked paprika
Method
Step 1
Heat your barbecue over high heat, brush the eggplants with a little oil and season with salt. Grill the eggplants for about 8 minutes, turning once or twice, until softened and browned.
Step 2
While the eggplant is cooking, place a small saucepan on the barbecue (or over medium heat on your stove) and add the remaining olive oil and the garlic. Cook the garlic for about 3-5 minutes until just starting to brown. Remove from the heat and stir through the sherry vinegar and parsley.
Step 3
Arrange the eggplant on a serving platter, spoon over the garlic oil, then dust with the smoked paprika.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-barbecued-eggplant-with-garlic-and-paprika-20231212-p5eqv8.html