Eggplant on a grill pan

Cooking on a grill pan is easy, and the dish turns out delicious and spectacular in appearance. A great option not only for a family dinner, but also for gatherings with family or friends. When the unplanned guests arrived, it will take almost no time to cut the eggplants quickly and fry them in a miracle frying pan ...

So, we start cooking.

And we begin with peeling garlic cloves from the husk. After the cloves are cut finely with a knife. I wash the greens under running water, blot the moisture with a paper towel, then chop the greens.

Eggplants are well washed under running water, after which we dry the excess moisture with a kitchen paper towel. It is better to take eggplants rather thin. Cut off the tails, and then cut the vegetables into circles about 0.5 centimeters thick.

It is not necessary to keep eggplants in salt, escaping from bitterness - now varieties that do not taste bitter are grown for sale. But if you suddenly get a bitter eggplant, then sprinkle the circles with salt, leave for 10 minutes, and then rinse with running water and dry again with paper towels.

Lubricate the prepared eggplant circles with vegetable oil. You can take olive oil or sunflower oil without smell. After sprinkling the eggplants with lime juice (can be replaced with lemon), rub with garlic.

Sprinkle the eggplant with any suitable spices (you can use a ready-made vegetable mixture). Very well suited to eggplants, for example, Svan salt is a well-known Georgian seasoning. In the case of its use, it is no longer necessary to add salt to eggplants. Are other spices selected? Add a little salt to the vegetables (if the vegetables were aged in salt, it is either not necessary to do this or we focus on our own taste).

Preheat the grill pan over medium heat. When it is well heated, we spread eggplant circles on it and fry for 4-5 minutes. After turning over the eggplant and fry on the other side for another 4-5 minutes. We put the finished eggplants on a beautiful plate. Fry the eggplant in parts until all the circles are ready.

Serve hot, sprinkled with herbs. Bon appetit!