WHB #140: Crumbed and grilled eggplant

Since one week every second or third day I can harvest wonderful eggplants. Lucky me! :-)

The eggplant, aubergine, or brinjal (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a night-shade, it is closely related to the tomato and potato and is native to India and Sri Lanka.

I love berenjenas, as they are called in Spanish. Recently I discovered the following recipe I would like to share with you. It’s easy and delicious!

You can serve these crumbed and grilled eggplant slices for example with Guacamole. Yummy!

Crumbed and grilled eggplant

1 eggplant, cut into thin slices
2 tb olive oil
salt
1 small sprig of rosemary, chopped
breadcrumbs

Brush slices of eggplant with olive oil and salt. Mix breadcrumbs and chopped rosemary.

Dip slices in breadcrumbs and grill for about 5 minutes each side.

This is my contribution to Weekend Herb Blogging the weekly event created by Kalyn and this week hosted by Pam from Sidewalk Shoes.

More recipes and entries in English.