Eggplants on a Skewer
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Eggplants 5 oz
- Fatty Beef 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Without peeling, wash the eggplants, dry them with a towel, salt them, skewer them, and grill over hot coals (without flames), turning occasionally to ensure even cooking.
Step 2
Once cooked, remove the eggplants from the skewers, peel off the skin, and place them on a serving dish.
Step 3
When using eggplants as a side dish for kebabs, make a lengthwise cut, insert a piece of fatty lamb fat into the opening, and then grill as described above.
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