Cantabrian-style Grilled Eggplant

Ingredients

In this adaptation, we replace the traditional Filipino adobo sauce with a tangy and zesty marinade that is commonly used in Cantabrian cuisine. The dish is also grilled instead of being stewed, giving it a smoky flavor and a different texture. Additionally, we incorporate traditional Cantabrian ingredients like olive oil, garlic, and parsley to enhance the flavors and bring a taste of Cantabrian cuisine to the dish. We alse have the original recipe for Adobong talong, so you can check it out.

• 2 large eggplants 2 large eggplants
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 1 tablespoon white wine vinegar (15ml) 1 tablespoon white wine vinegar (15ml)
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 1g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Slice the eggplants lengthwise into 1/2-inch thick slices.
3. 3.
   In a small bowl, whisk together the olive oil, minced garlic, lemon juice, white wine vinegar, chopped parsley, salt, and pepper.
4. 4.
   Brush both sides of the eggplant slices with the marinade.
5. 5.
   Place the eggplant slices on the preheated grill and cook for about 4-5 minutes per side, or until tender and grill marks appear.
6. 6.
   Remove the grilled eggplant from the grill and let it rest for a few minutes.
7. 7.
   Serve the Cantabrian-style Grilled Eggplant warm, drizzled with a little extra olive oil and garnished with fresh parsley.

Treat your ingredients with care...

• Eggplant — Make sure to choose eggplants that are firm and glossy. Avoid eggplants that have soft spots or wrinkled skin.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• If you don't have a grill, you can also cook the eggplant slices on a stovetop grill pan or in the oven under the broiler.
• Feel free to adjust the amount of garlic and lemon juice according to your taste preferences.
• Serve the Cantabrian-style Grilled Eggplant as a side dish or as a topping for crusty bread.
• Leftovers can be stored in the refrigerator for up to 2 days and enjoyed cold or reheated.

Serving advice

Serve the Cantabrian-style Grilled Eggplant as a side dish alongside grilled meats or seafood. It can also be enjoyed as a light lunch or dinner when paired with crusty bread and a fresh salad.

Presentation advice

Arrange the grilled eggplant slices on a platter, drizzle with extra olive oil, and garnish with fresh parsley. The vibrant colors of the dish will make it visually appealing and appetizing.