Grilled eggplant

Not only meat, but also vegetables are excellent on the grill. You will be convinced of this when you taste these mouth-watering eggplants cooked in nature.

Cooking time 20 minutes


Eggplant 1 pc

Tomatoes 1 pc

Adyghe cheese 50 g

Dill sprigs 2-3 pcs

Vegetable oil 2-3 tbsp. l.

Ground white pepper 1 pinch.

Salt to taste


Wash and dry the eggplant.

Cut into rings.

Season with salt and pepper. Sprinkle with vegetable oil and leave for 10-15 minutes.

Prepare the coals.

Fry the eggplant until soft. Place on a plate.

Place on a wire shelf.

Cut the tomato into rings, chop the herbs.

Put the eggplant and tomato rings one after the other on a dish.

Place cheese slices around the edges and sprinkle with dill herbs. Serve to the table.

Bon appetit!