Adam Liaw’s barbecued eggplant with garlic and paprika

Name: Adam Liaw’s barbecued eggplant with garlic and paprika
Cook time: 30 min
Yield: 4-6
Cuisine: Contemporary
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

Adam Liaw

December 12, 2023

Barbecued eggplant with garlic and paprika.William Meppem

easyTime:< 30 minsServes:4-6

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.