Grilled Eggplants with Balsamic Vinegar and Parmesan
Cooking Time ~20 minutes
Ingredients
3 – 4 eggplants
1 clove of garlic
300gr Parmesan, ‘shaved’ – alternatively you can use San Michali Cheese, a local delight from the island of Syros
12 tsp. Nefeli Organic Balsamic Cream
3 tsp. Nefeli Extra Virgin Olive Oil PDO Kalamata
3 tsp. lemon juice
salt: to taste
freshly ground pepper
2 – 3 tsp. parsley, finely chopped
Instructions
Grill the eggplants over charcoal or on the grill for 10-15 minutes on high heat
Grill the eggplants over charcoal or on the grill for 10-15 minutes on high heat.
Grill the eggplants over charcoal or on the grill for 10-15 minutes on high heat.
Cut them in half without peeling them.
Mix the balsamic cream, lemon juice, and Extra Virgin Olive Oil in a bowl, then drizzle over the grilled eggplants.
While still warm, season with salt and pepper and add the cheese shavings.
Sprinkle with finely chopped garlic and parsley to enhance the flavor.