You are here

Tangy Eggplant

Barbecue.Master's picture
Ingredients
  Egg plant 1 Large
  Oil 125 Milliliter (1/2 cup)
  White vinegar 3 Tablespoon
  Oregano 1 Pinch
  Salt 1 Teaspoon
  Seasoned pepper 1 Dash
  Garlic 1 Clove (5 gm), crushed
Directions

In a jar combine oil, vinegar, oregano, salt, seasoned pepper and garlic, cover and shake to mix, then let stand for 3/4 hour to blend for a baste.
Cut eggplant into 6 wedges.
Shake, baste, and brush eggplant wedges on all sides.
Place on the grid over medium hot coals and cook for 12-15 minutes, turning and basting once or twice.
Delicious with Spicy Leg of Lamb.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Barbecue
Restriction: 
Vegan, Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Cook Time: 
15 Minutes
Servings: 
2

Rate It

Your rating: None
4.182355
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 612 Calories from Fat 557

% Daily Value*

Total Fat 63 g96.9%

Saturated Fat 8.2 g41.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 975.4 mg40.6%

Total Carbohydrates 14 g4.7%

Dietary Fiber 8 g31.9%

Sugars 5.4 g

Protein 3 g5%

Vitamin A 1.7% Vitamin C 10%

Calcium 3.1% Iron 4.1%

*Based on a 2000 Calorie diet

0 Comments

Tangy Eggplant Recipe