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Receta Grilled Eggplant Salad With Onion And Cucumber
by Global Cookbook

Grilled Eggplant Salad With Onion And Cucumber
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Ingredientes

  • 2 sm eggplants*
  • 2 Tbsp. Salad oil (approx)
  • 1 med European cucumber**
  • 1 sm red onion,thinly sliced
  • 1/2 c. Cider vinegar
  • 2 Tbsp. Firmly packed brown sugar
  • 1/2 tsp Salt

Direcciones

  1. - End trimmed, cut into 3/4" thick slices
  2. - thinly sliced
  3. Lightly brush eggplant slices with oil and put them on a tray.
  4. On a barbecue with lid, place grill 5-6" over a solid bed of warm coals
  5. (you can hold your hand at grill level only 2-3 seconds). When grill is warm, rub it lightly with a paper towel dipped in salad oil.
  6. Lay eggplant slices close together on grill. Cover barbecue, open drafts, and cook till slices are well browned and soft when pressed, 15-20 min; turn, as needed, with a wide spatula. Return slices to the tray.
  7. If slices are cooked ahead, cover and refrigerateup to a day.
  8. In a bowl, cover cucumber and onion slices with ice water. Quickly squeeze slices to briuse lightly, then cover and refrigerate30 min to 1 hour; drain. In bowl, mix cucumber, onion, vinegar, sugar, and 1/2 tsp. salt. If made ahead, cover and refrigerateup to 4 hrs. Coarsely chop eggplant and spoon onto a rimmed platter; top with cucumber and onion mix. Add in salt to taste.