How to make sharp eggplant on the grill ?

How to make sharp eggplant on the grill ?
You will need:
  • eggplant - 3 pieces of medium size, parsley - 1 bunch
  • Lemon - 1 pc, mustard Dijon - 1 teaspoon
  • Garlic - 2 cloves of medium size, green (parsley., thyme, oregano, tarragon), sugar, salt and pepper - to taste
  • sour cream - 1/2 cup
  • olive oil - ΒΌ of cup
# 1

Prepare eggplant.It is necessary to thoroughly wash the vegetables, dry, carefully remove the stalk and tip.The seeds of eggplant is generally not removed.Clean and should not be.Cut eggplant slices along, 1-1.5 cm thick each.In order to remove the bitterness from the eggplant, you can sprinkle the slices with salt for 20 minutes and rinse under running water, then dry.By using the marinade is not necessary.How to make sharp eggplant on the grill and get a dish with a delicate and spicy taste?To do this, we need to prepare a special marinade.

# 2

Preparation of marinade.In a separate bowl whisk you need mustard, garlic and pre-pressed juice of 1 lemon.Continuing to whisk, gently introduce the olive oil.To taste ad

d sugar to the marinade, salt and pepper.Finely chopped fresh herbs mix it with the resulting mass.Soak eggplant in marinade and leave for 60-90 minutes in the refrigerator.Periodically, you need to turn the pieces so that they are evenly marinated.

# 3

Prepare grill or grill.From the purity of the barbecue, wood quality and temperature will depend on the taste and appearance of your dishes.The temperature should be 200 - 250 C. You can check this as follows: if a person can keep the temperature of the heated surface of the arm for 4 seconds.Prepare grill.It must also be clean.Recommended grease the grill with vegetable oil to prevent harassment of vegetables.

# 4

spread the vegetables.Eggplant on the grid you need to put as much as possible uniformly to the entire portion was prepared equally.Getting hot.The grid set on grill, vegetables need to turn periodically so they do not scorched.Frying takes an average of 10-15 minutes (approximately 5-7 minutes per side).Preparation of the sauce.Sour cream, garlic passed through the press need to mix and season with salt to taste.Ready eggplant to remove from the barbecue, to shift into a separate bowl, sprinkle with finely chopped parsley.This dish can be eaten both hot and cool.The sauce is better to file separately, but, if you wish, you can lubricate them eggplants.