How long to fry eggplant on the grill

Fry eggplant circles on the grill for 15-20 minutes on medium coals.

Roast eggplant whole for 15-20 minutes.

How to fry eggplant on the grill

Products for frying eggplant
Eggplant – 3 medium-sized
Pork fat – 300 grams
Salt and pepper – to taste

How to fry eggplant on the grill
1. Wash the eggplant and, without peeling, cut into thick circles.
2. Salt and pepper the eggplant.
3. Cut the fat into pieces.
4. Thread eggplants on skewers, alternating with lard.
5. Grill the eggplants on the grill, turning the skewers regularly, for 20-25 minutes.

How to Grill Eggplant

Ingredients for grilled eggplant
Eggplant – 3 medium-sized
Champignons – 100 grams
Cheese – 200 grams
Garlic – 3 teeth
Salt and pepper – to taste
Mayonnaise or sour cream – 100 grams

How to fry grilled eggplants
1. Cut the eggplant lengthwise into plates, salt and pepper .
2. Wash mushrooms, dry, sprinkle with salt and pepper.
3. Thread on skewers through 1 – eggplant, mushrooms.
4. Grill eggplant with mushrooms for 10 minutes over medium coals.
5. Put the eggplants on a plate, grate the cheese on top, sprinkle with chopped garlic, put the baked mushrooms, serve with sour cream or mayonnaise.

Whole eggplant on the grill

Small eggplants – 8 pieces
Garlic – 16 cloves
Pork fat – 8 slices
Salt – 1 teaspoon

How to fry whole eggplants
1. Peel and wash eggplants.
2. Peel the garlic and divide into cloves.
3. Crush each clove of garlic with a knife or pass through a garlic press.
4. Cut the bacon into slices 0.5 cm thick.
5. Cut the eggplant along one side and rub with salt.
6. Put 2 cloves of garlic and a slice of lard inside each eggplant.
7. Thread eggplants on skewers or skewers.
8. Roast until soft over medium coals for 20 minutes. With strong coals – bake for 15 minutes.

Eggplant for barbecue in marinade Products
Eggplant – 1 kilogram
Olive oil – a quarter cup
White wine vinegar – 1 tablespoon
Soy sauce – 2 tablespoons
Dried basil – 1 teaspoon
Salt – 1 teaspoon

How to marinate eggplant for barbecue
1. Mix olive oil in a bowl oil, white wine vinegar, soy sauce, salt and basil, mix vigorously.
2. Cut the eggplant into slices or plates 1 cm thick, put in a bowl and mix with the marinade.
3. Leave the eggplant in the marinade for 2-3 hours, shaking the bowl regularly so that the eggplant marinates evenly.
4. Grill the eggplants, drizzling with the rest of the marinade, on a wire rack or skewers for 15 minutes over high coals.

Marinades for frying eggplant on the grill

Sour cream marinade for eggplant – Wash and peel 1.5 kilograms of eggplant, chop into slices, put in a bowl, salt and leave for half an hour. Then drain the liquid, put 3 tablespoons of sour cream, 5 cloves of chopped garlic and marinate for half an hour.

Vinegar marinade for eggplant – 1.5 kilograms of eggplant, process and put in a bowl. Pour in 3 tablespoons of vinegar, pour in a quarter cup of soy sauce, add salt and pepper, cover and shake well up and down 20-30 times. Leave to marinate for half an hour.


Whole eggplant in foil

Eggplant – 4 pieces
Tomatoes – 5 pieces
Cheese – 100 grams
Garlic – 2 heads
Parsley, dill, cilantro – 1 bunch
each Ground black pepper, salt – to taste
Butter – 100 grams

How to fry eggplants in foil
1. Rinse and peel eggplants from fruit stalks. Cut each eggplant lengthwise (not completely) into 0.5 cm thick plates, carefully open like a fan.
2. Salt and pepper each eggplant.
3. Peel the garlic and divide into cloves. Pass the garlic cloves through a press and mix with softened butter.
4. Lubricate each eggplant inside with garlic-butter mixture.
5. Cut the cheese into slices 0.5 cm thick.
6. Wash the tomatoes, cut into slices 0.5 cm thick.
7. Transfer the eggplant plates alternately with cheese slices and tomato slices.
8. Wrap each eggplant in food foil.
9. Roast foil-wrapped eggplant over medium charcoal until tender, 20 minutes.
10. In the process of cooking, eggplants wrapped in foil periodically turn over.
11. Carefully unfold the foil before serving.
Sprinkle the finished eggplants with chopped parsley, dill or cilantro.