Eggplant in the Grid

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  • Aubergines medium: 2
  • Lemon (juice): 1 Tbsp
  • Garlic: 3 Teeth
  • Green pepper: 2 Tablespoons
  • Olive oil: 3 Tablespoons
  • Fresh leaves of thyme: 2 Tablespoons
  • Salt: 1 coffee Spoon
  • Black pepper: taste.


Wash the eggplants, remove the stems, cut them in half, lengthwise, and anoint them with the lemon juice. Chop the cloves of garlic, and green pepper, very fine. Mix the olive oil with the garlic, green pepper, thyme, salt and black pepper.

Put the halves with the cut surface to the top on a large piece of aluminum foil.

Scratch it with a fork and spoon over the same, drop by drop, oil, spicy.

Wrap in aluminum foil and leave to macerate, 90 minutes in the refrigerator. Pre-heat the oven (or grid) to 230 ° c.

Place the eggplants (surface cut down), on the grill in the oven or electric and let bake 10 minutes. Open the paper and let it bake more than 15 minutes, now with the surface cuts of up under the grill or the the top level of the oven.

Sprinkle with the remaining olive oil and serve.

Alternatively, you can put a layer of eggplant grilled with mashed potatoes, as shown in the picture.

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