Today we gonna make another simple but luscious food recipe under the vegetable category - eggplant! This plant is so talented for absorbing favor from herbs, that a combination of them would lead to amazing tastes. Here parsley is employed for a perfect blend-in so that it both boosts appetite and adds a touch of greenness to please eyes. But you can use other stand-ins to adjust the recipe to your favourite! 



Image by RitaE on Pixabay




1 eggplant

2 tbsp olive oil

1 tsp garlic powder

1/4 cup freshly chopped parsley

1 tsp black pepper, or to taste

2 tbsp kosher salt, or to taste




Cut eggplant lengthwise or crosswise at your like (here I prefer lengthwise), and sprinkling surfaces with some salt to get it drained for half an hour.


Quickly rinse the slices in the water to remove the salt residue and pat them dry with clean paper towels. Then brush their sides with olive oil, sprinkling with salt, black pepper, garlic powder and parsley (leave some for final decoration), and finally let them marinate for half and hour.


Preheat the grill the a medium-high heat, and as it has always been the procedure, lightly oil the grates.


Put the eggplant slices onto the grill and wait for about 3 minutes for one side, then use a pair of tongs to flip them upside down for the other.


Transfer slices onto the platter and top them with remaining parsley fragments. Serve warm or at room temperature





You can also use skewers to pierce through slices from the side for easy turnover on the grill.