This grilled aubergine is a simple yet delicious party snack. In combination with spicy Parmesan and fresh oregano, the Auberginental are a refined highlight on every fingerfood buffet. Good olive oil makes the aubergines beautifully juicy and if the pulp turns brownish, simply add a few drops of lemon juice over it.
This recipe is prepared in a few steps and the grilled aubergine will be yours finger food enrich!
Ingredients (12 servings)
4 small eggplants
3 tbsp olive oil
80 g of Parmesan
1 handful of oregano
salt and pepper
Wash the oregano, let it drain, pluck leaves from the stems and chop finely. Wash eggplants thoroughly, cut off the ends and cut into 2 cm thick round slices. Grate the parmesan finely.
Preheat oven to 200 degrees. Lay the baking tray with baking paper.
Put the olive oil in a bowl, mix the oregano well and season with salt and pepper. Brush Auberginentaler from both sides with the olive oil oregano marinade, light salt and pepper and place on the baking sheet. Sprinkle Parmesan over the individual thalers. Grill in preheated oven at 200 degrees for 15-20 minutes until the Parmesan is nicely browned.
Serve the grilled aubergine as finger food.
The eggplant is a nightshade plant and is also called eggplant. The classic is used in a variety of dishes: as a vegetable to many international fish or meat dishes, as part of the French ratatouille and of course with a lot of oriental food, for example as a classic eggplant,
Eggplant does not contain so many vitamins but is rich in important minerals like potassium, copper and manganese.
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