Berenjena A La Parrilla Estilo Cubano (cuban Style Grilled Eggplant)
Berenjena a la Parrilla Estilo Cubano, or Cuban Style Grilled Eggplant, is a delicious and healthy dish that showcases the flavors of Cuban cuisine. This recipe is perfect for a vegetarian meal or as a flavorful side dish.
Ingredients
- 1 large eggplant, sliced into 1/2 inch rounds
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together the olive oil, garlic, cumin, paprika, salt, and pepper.
- Brush both sides of the eggplant slices with the olive oil mixture.
- Grill the eggplant for 4-5 minutes on each side, or until tender and charred.
- Remove the grilled eggplant from the heat and sprinkle with chopped cilantro before serving.
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
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Grill Grill brush Tongs
Tools
Small bowl Knife Cutting board
Serving suggestions
Serving suggestions: Serve the grilled eggplant with a side of rice and black beans for a complete Cuban meal.
Tips & tricks
Tips: Make sure to preheat the grill and brush the eggplant slices with the olive oil mixture to prevent sticking.
Cost
$8