Berenjena Asada/Grilled Eggplant
June 2, 2008 | Filed Under Argentinean Recipes, Cuisines, Eggplant, Fellow Bloggers, Foods I Never Liked Before Until I Started to Cook, From Argentina with Love blog, South American Cuisine, Vegetables | 12 Comments
Lately, I’ve been enjoying a relatively new food blog by Rebecca of From Argentina with Love. It’s a lovely blog that gives her experience in Argentina and mouth-watering recipes, and mesmerizing photos.
In one post, she wrote a story about how she and her husband got into an accident with a truck driver. Interestingly enough, later, the truck driver shared his lunch with them — marinated eggplant, which his wife had made for him. Rebecca described it as the best eggplant she’d ever tasted. I very much loved the story and the look and sound of the meal that I decided to make it.
Well, I’m sad to write that my marinated eggplant dish did not turn out well at all. It seemed relatively simple enough to make, but I apparently took some wrong turns on my cooking adventure road. I cooked the eggplant too long and I think I left the fire too high that the poor eggplant practically fell apart. It didn’t look appetizing at all and unfortunately it tasted even worse. I kept it in the fridge for five days before finally acknowledging that it really belonged in the garbage.
Later, Rebecca posted another interesting and easy-sounding eggplant recipe — Berenjena Asada/Grilled Eggplant. I could handle that, I thought to myself. I set out to make it. This time, it was smooth sailing for me. No problems. And my grilled eggplant tasted delicious! Yes!
I’m definitely going to try making the marinated eggplant again. I’m pretty sure that I’ll do a better job the next time around.
Paz
Grilled Eggplant
2 eggplants, washed and cut into 1/2 inch thick rounds
coarse salt
crushed red pepper
oregano
olive oil
Put the eggplant rounds in a roasting pan and sprinkle abundantly with salt. Let them ‘sweat’, and then drain them. Drizzle generously with olive oil, and sprinkle with oregano and crushed red pepper. Place on the grill, over indirect heat, until soft in the center — they will appear juicy and have grill marks.
The marinated eggplant that was not meant to be. I will try to make it again.
In the meant time, go here to see what it’s really supposed to look like.
