Grilled Eggplant with Garlic, Lemon Juice, and Cumin
Appetizers • Arabian
Description
Grilled eggplant with garlic, lemon juice, and cumin
Ingredients
- Eggplants 15 oz
- Salt 2 spoons
- Ground Dried Garlic to taste
- Ground Black Pepper to taste
- Cumin leaves 1 tablespoon
- Vegetable Oil ½ glasses
- Meyer Lemon Juice 2 spoons
Step-by-Step Guide
Step 1
Cut off the stem of the eggplant and slice it into thin pieces. Arrange them on a cutting board and sprinkle with salt. Flip them over and salt the other side as well. Let them sit for 30 minutes, then pat dry with a paper towel.
Step 2
Sprinkle with garlic and drizzle with lemon juice on both sides. Mix vegetable oil, black pepper, and crushed cumin, and brush the mixture onto the pieces of eggplant.
Step 3
Preheat the grill and roast the eggplants on both sides until they are tender and golden brown.
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