Berenjena A La Parrilla Con Chimichurri (argentinean-style Grilled Eggplant With Chimichurri)
Berenjena a la Parrilla con Chimichurri, or Argentinean-style Grilled Eggplant with Chimichurri, is a delicious and flavorful dish that showcases the vibrant flavors of Argentinean cuisine. This recipe pairs perfectly grilled eggplant with a zesty and herbaceous chimichurri sauce, creating a dish that is both satisfying and refreshing.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant for 3-4 minutes on each side, or until tender and grill marks appear.
- In a small bowl, combine the parsley, garlic, red wine vinegar, oregano, red pepper flakes, and olive oil to make the chimichurri sauce.
- Serve the grilled eggplant slices drizzled with the chimichurri sauce.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 12g
- Protein
- 3g
- Fat
- 10g
Supplies
Grill Grilling tongs Bowl
Tools
Knife Cutting board Small bowl
Serving suggestions
Serving suggestions: Serve the grilled eggplant with chimichurri alongside a fresh green salad and crusty bread.
Tips & tricks
Tips: Make sure to slice the eggplant evenly to ensure even grilling, and adjust the amount of red pepper flakes in the chimichurri sauce to suit your spice preference.
Cost
$10