服务：4
Throw these sweet little eggplant on the grill alongside steak or lamb, but keep a close eye on them while grilling. Because they vary in size, cooking times may vary, too.
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- 1 lb. fairy tale eggplant, halved lengthwise, stems intact
- Kosher salt
- 1/4 cup olive oil; more for brushing
- 2 medium cloves garlic, finely chopped
- 1 tsp. coarsely chopped fresh rosemary
- 1 tsp. fresh lemon juice
- Freshly ground black pepper
Nutritional Information
- Calories (kcal) : 170
- Fat Calories (kcal): 140
- 脂肪（g）：16
- Saturated Fat (g): 2
- 多不饱和脂肪（G）：2
- 单不饱和脂肪（G）：12
- Cholesterol (mg): 0
- Sodium (mg): 140
- Carbohydrates (g): 7
- Fiber (g): 3
- 蛋白质（G）：1
Preparation
- Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating.
- In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add the rosemary, and set aside.
- Brush the eggplant halves all over with some of the oil mixture. Place them on the grill grate cut side down. Grill, covered, until grill marks appear, 1 to 5 minutes. Using tongs, carefully flip the eggplant and grill, covered, until completely tender, 1 to 3 minutes more.
- Arrange cut side up on a serving platter. Whisk the lemon juice into the remaining oil mixture and drizzle over the eggplant. Sprinkle lightly with salt and pepper, and serve.
Ingredient Spotlight
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在此食谱中茄子
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在此食谱中Rosemary
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在此食谱中Garlic
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (2 reviews)
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妈妈| 07/21/2020Absolutely delicious and the dressing would be terrific on other roasted veg as well.
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meljake| 08/20/2018
I mostly followed the directions, except I had to do it in a skillet since I don't have a grill. I put in more rosemary than called for, and I think more still would have been welcome. I cut the olive oil by a fair bit since this was going into a pan and not a grill. The end result was still quite oily--not in a bad way, but in a way that made me think I could cut some calories without missing much if I reduced the oil even further. Overall I loved the flavor combo--and so simple. The lemon juice at the end is key. I'm not a huge eggplant fan but I couldn't help but buy these beautiful little graffiti (fairy tale) eggplants at the farmers market. When searching for ways to prepare I stumbled upon this recipe. Glad I did! Will repeat. P.S. the smaller the baby eggplant, the better!
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