Grilled eggplants

Welcome to Paulina Kitchen! Today we bring you a dish that has revolutionized the dinners and lunch of the people: grilled eggplants .

"But that is not a dish!"

Well look, I'm going to tell you that when you don't know what else to eat to eat, when you know you're going to die if you eat lettuce and tomato salad again once again, when the stomach awaits something cool and you do the same as always ... ...

We are also in the famous "Berenjena era", so it is cheap and you can take advantage of it.

For those who do not know, the era of eggplant is the moment of harvesting of the violet vegetable, also associated for some reason to the woman's hair fall.

When I was a girl, for this moment of the year, more or less before classes begin or just started, all my surroundings was surrounded by hair.

Not only the brush with which my mother unraveled my hair suffered the excess hair, my pillow, my backpack, the telegraph of the TV, the chairs of the food, everything was full of my fine hair.

I, exaggerated, thought I was falling my hair, giving rise to my adult hair, like the tooth. But my mother calmed my excessive imagination explaining that it was the era of eggplant , and that women fell their hair like trees the leaves in autumn (how poetic my mother!)

Obviously I associated with seeing hair in my hand after passing it through my head, wanting to eat eggplants.

It is today that when I do a braid and I have my hands full of hair, that I think "It's time to buy eggplants!"

Hairs and food, what topics that never come together huh! Well today. Especially since in all possible ways that are eating eggplants, this is the simplest far, and the richest as well.

I also leave this eggplant cake , which takes a little more time, but it is a delight !!

Greetings and until next

Juanita

Assistant

Ingredients

Be careful that you don't get them

• Eggplants
• Salt, pepper and olive oil

How to make grilled eggplants

1. The cut

If you cut them very thin, grilled eggplants run the risk of getting rid once cooked. The ideal is to cut them with about 7mm. or more. Careful! If you cut them very thick, they will not get inside. Maximum 1 cm. and medium.

2. Throughout or sliced?

You can in both ways but better in slices, they are more stable, they have the skin that contains them and the most fragile seeds, it is well saved.

3. The iron

Always preheat it before. That is hot before putting the eggplants. The idea is to give them a strong and fast heat blow.

4. Time

It depends on the thickness of the slice and the heat of the iron. For a 1cm grilled eggplants. They will be approximately 2 and a half minutes on each side.

5. Aliños, condiments, oil, etc.

The ideal is to spice them with some dressing (for example, garlic, paprika and olive oil). In all cases, you have to put the dressing after the iron. But will penetrate too much into the eggplant meat during cooking and become weaker and prone to break.

Look how they look

Tell me if you don't want to eat the screen?