Meaty meals from Argentina generally aren't diluted with superfluous sides or vegetables. However, grilled eggplant has become a part of the steak house repertoire. The eggplant of choice is a small Italian variety, but larger eggplants can be cooked this way, too.
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ARGENTINE GRILLED EGGPLANT
Start to finish: 20 minutes
Servings: 4
3 small (4 to 6 ounces each) Italian eggplants
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon sweet or hot paprika
1/2 teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Cut the eggplants crosswise into 1/2 inch slices. Set aside.
In a small bowl, mix the garlic and olive oil, then brush this mixture over the eggplant slices, reserving the excess. Set aside. In a small bowl, combine the oregano, basil, thyme, paprika and pepper flakes (if using). Set aside.
Prepare a grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.
Arrange the eggplant slices on the grate and grill until nicely browned on the bottom, about 3 to 5 minutes. Lightly brush the top of the slices with more of the garlic oil.
Turn the eggplant slices with tongs, then brush the other side with the remaining garlic oil.
Sprinkle the herb mixture over the eggplant slices, then season with salt and black pepper. Continue cooking until the slices are nicely browned on both sides and the flesh is soft, 3 to 5 minutes longer. Serve at once.
(Recipe adapted from Steven Raichlen's "The Barbecue! Bible: 10th Anniversary Edition," Workman Publishing, 2008)
