Jackie Wilson Asheeke

Namibians love to Braai. It is getting a bit warmer these days and now is the time to dust of the grill and get some Saturday afternoon action underway. This recipe is about eggplant (aubergines) and other veggies, but you can as well add good ‘ol Namibian meat to the grill and stuff your face with proteins provided in the Land of the Brave.

I haven’t tried this recipe yet, but I will this weekend. I worry about grilling aubergines because they fall apart and make a mess on the grill that has to be scrubbed off later. But still, the idea of grilled veggies make my mouth water.

This recipe takes two hours and 30 minutes to prepare and then make. These proportions are for six servings and can easily be augmented for more.

Ingredients
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
6 cloves garlic, minced
1 red onion, cut into thick wedges
18 spears fresh asparagus, trimmed (try to get the fat ones)
12 medium mushrooms, stems removed (portabellas are best)
1 (1 pound) eggplant, sliced into 1/4 inch rounds (cut them thick!)
1 red bell pepper, cut into thick wedges
1 yellow bell pepper, cut into thick wedges

Directions
Step 1
In a large re-sealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag.
Seal and marinate 2 hours in the refrigerator, turning occasionally. [I am not sure that two hours are needed. I think just an hour is probably just fine. However, I think that the longer you keep it in the herbs and spices and oils, the better it will taste. I wouldn’t leave them overnight because the veggies can become saturated and fall apart on the grill.]

Step 2
Preheat the grill for high heat.

Step 3
Lightly oil the grill grate.

[Or lay out aluminium oil on the hot wood embers or charcoal. Lightly oil the foil. Grill the vegetables 6 minutes on each side, until tender. Do not leave them unattended! They cook fast if your embers are too hot.

You can choose to oil the grill itself (no aluminium foil) and lay the veggies right on the hot metal. I like those char marks on the green veggies, but the veggies can fall apart in the heat if they are on too long or it your embers are too hot.]

106.8 calories; protein 4.3g 9% DV; carbohydrates 13.3g 4% DV; fat 4.9g 8% DV; cholesterol mg; sodium 340.4mg 14% DV.

The recipe measurements, ingredients and directions are by kelcampbell at www.allrecipes.com/recipe/73297/eggplant-mixed-grill. If you give this a try, let me know jackie@observer.com.na.