Serve the taste of spicy eggplant for your next side dish or even as a main course.
side dish for 4-6
main dish for 2
1 large or 2 small organic eggplants, cut into thick slices
olive oil
2-3 tsp. (30-45 ml) each: spicy malagueta marinade* and chimichurri marinade*
black pepper to taste
Seasoning:
1 tsp. (5 g) each: oregano and cumin seeds
1/2 tsp. (2,5 g) each: parsley, turmeric, white peppercorns
dash or two of cayenne pepper
1. Mix all the spices together.
2. Brush olive oil on the sliced eggplants.
3. Sprinkle spice mixture and black pepper.
4. Grill 2-4 minutes on each side, until the edges turn golden brown.
5. Transfer to a plate and drizzle both marinades on top.
6. Serve warm.
*spicy malagueta marinade:
Makes about 1/2 cups (65 g)
Preheat the over to 350F (175C)
3 Tbs. (45 g) small red chilies, split lengthwise, seeded or not
3 organic garlic cloves, crushed
olive oil
1 Tbs. (15 ml) organic lemon juice
1 1/4 tsp. (6,5 g) each organic: sugar and tomato paste
1/2 tsp. (2,5 g) paprika
dried oregano
1. Place the chiles, garlic, and some oil on a roasting pan.
2. Roast for about 10 minutes.
3. After cooled, purée in a blender.
4. Add the rest of the ingredients.
5. Blend again.
6. It will keep in a refrigerate for up to a week.
*chimichurri marinade
Makes about 3/4 cups (175 ml)
6 tsp. (25 g) fresh or 3 tsp (15 g) dry Italian parsley
5 organic cloves of garlic
1 tsp. (5 g) dried oregano
2/3 cup (160 ml) olive oil
1/2 tsp. (2,5 g) dreid red pepper flakes
2 Tbs. (30 ml) red wine vinegar
black pepper to taste
If using fresh parsley: (Skip if using dry. Go to #5.)
- 1. Bring a small pan of water to boil and a bowl of ice water.
- 2. Black the parsley for a minute.
- 3. Drain and place in the ice water.
- 4. Drain and pat dry with paper towels.
- 5. Blend in a food processor all the ingredients.
- 6. Use soon or refrigerate for 3-4 days.
