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🌱 Introduction:
Eggplants (also known as aubergines) are more than just a glossy, purple addition to your garden—they’re a powerhouse of flavor, nutrition, and culinary versatility. In fact, many plant-based chefs and home gardeners alike swear eggplant is even tastier than meat when cooked right. If you're looking for a hearty, satisfying, and eco-friendly alternative, here's why this remarkable plant deserves a permanent spot in your garden.
🥘 Ingredients (for Grilled Garlic-Basil Eggplant Steaks):
2 medium eggplants
3 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 tablespoon balsamic vinegar
1 teaspoon sea salt
½ teaspoon black pepper
A handful of fresh basil leaves, chopped
🍳 Preparation:
Slice eggplants lengthwise into ¾-inch-thick "steaks."
In a bowl, whisk olive oil, garlic, lemon juice, balsamic vinegar, salt, and pepper.
Brush both sides of the eggplant slices generously with the marinade.
Let them marinate for at least 20 minutes to absorb the flavors.
Preheat a grill or grill pan over medium-high heat.
Grill each slice for 4–5 minutes per side, until soft and nicely charred.
Sprinkle with chopped basil before serving.
🥗 Serving and Storage Tips:
Serve the eggplant hot off the grill with a fresh salad, grain bowl, or on a sandwich.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated or used cold in wraps or pasta dishes.
🌀 Variant:
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