Betty's Grilled Eggplant Slices

Betty's Grilled Eggplant Slices Recipe

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Betty Bramanis


Don't buy grilled eggplant slices for your gourmet sandwiches, pasta sauces and salads - make your own in just minutes! I live in an area rich with Greek families. This recipe was given to me from a past neighbour. Store in the fridge for up to 4 days.


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Makes 5-8 slices (depending on size of eggplant)
25 Min
5 Min
No-Cook or Other


How to Make Betty's Grilled Eggplant Slices


  1. Cut the woody top off your eggplant. Slice into 1/3 inch (about 1 cm slices)
  2. Layer the eggplant in a colander. between each layer sprinkle with salt. The salt removes the bitterness. Leave for 20-30 minutes - liquid will come out of the eggplant.
  3. Wash each slice, removing all salt and pat dry.
  4. Heat your panini style sandwich press and spray with a little oil. Lay eggplant slices on the hot base and close the lid. Cook for 90 seconds - or until cooked.
  5. Continue until all the slices are cooked. Cool and use or cool, cover and refrigerate.

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