grilled eggplant

10 minutes


  • Black Pepper, 5 pinches
  • 1 Courgette
  • 3 Eggplant
  • 1 Carrot



Chop courgette and eggplant into thin rings

Cut the carrots into Julienne style

Heat a non-stick pan and glaze with butter

Spread the courgette rings on the hot pan and sprinkle black pepper and salt

Turn once slightly brown so each side is brownish in color

Remove the courgette and repeat the process for eggplant and carrots

Mix all the roasted veggies in the pan to reheat

Serve in a casserole dish while still hot

Great with mashed creamy matoke and fried beef or chicken breast

Potato Starch for sale

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