Grilled Eggplant

Story Title: Grilled Eggplant.
Episode: Seven.
Date: December 12th 2009.
Presenter: Neville Passmore.

Create a taste sensation with this delicious grilled eggplant dish using the freshest Renaissance herbs.

Recipe- Grilled Eggplant

Ingredients:

  • One large eggplant.
  • Half cup of fresh Renaissance Herbs Thai Basil.
  • Quarter cup of Renaissance Herbs oregano.
  • Quarter cup of Renaissance Herbs rosemary.
  • Quarter cup of Renaissance Herbs basil mint
  • 200 ml of extra virgin olive oil.
  • Oyster sauce.
  • eight roma tomatoes.
  • 4 larges sprigs of curly parsley.

Method:

  • Cut egg plant into four 2cm thick slices.
  • Rub salt then olive oil into each piece. Make sure oil is fully absorbed into flesh. Turn slices over and repeat.
  • Now rub half a teaspoon of oyster sauce into flesh of eggplant. Put aside and let sit for 30 mins.
  • Meanwhile thickly slice tomatoes and place in fry pan with chopped herbs and 40ml of olive oil. Cook, stirring regularly until tomatoes start to break down. Add 50 to 100 ml of hot water.
  • Take eggplant and place in heavy based frypan. Place oyster sauce side down. After 1 minute turn eggplant over.
  • Cook for another minute then pour over tomatoes mixture and cover with lid for a further 2 to 4 mins (until eggplant is mushy in centre)
  • Serve on wilted spinach leaves.

Enjoy!

Featured Herbs:

Oregano
Origanum vulgare
H: 45cm W: 30cm Dry conditions. Full Sun. Low fertiliser.
Classic herb with peppery savoury flavour. Can be eaten raw in salads etc. Classic herb for European cooking that partners well with Marjoram, Parsley, Rosemary and Thyme. Plant in dry and exposed garden bed where it will flourish and act as a weed suppressant. Deflower to prolong growing

Rosemary
Rosmarinus officinalis
H: 1.0m W: 1.0m Dry conditions. Full Sun. Low fertiliser.
Tough herb with pungent and aromatic flavour. Classic herb for European cooking that partners well with Oregano, Parsley, Marjoram and Thyme. Put in early when cooking to allow flavour to permeate the meat and veggies. Young soft leaves are best and old stiff stems can be used for kebab sticks. There are over 30 named cultivars of Rosemary. Some are high in camphor and not suited to cooking (Majorca Pink) whilst others (Gorza, Salem, Herb Cottage) have a much sweeter flavour.

Click here to find your nearest Renaissance Herbs supplier.

Contact:
Larkman Nurseries
Phone: (03) 9735 3831
Email: larkman@larkmannurseries.com.au
Website: www.larkmannurseries.com.au

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