Grilled eggplants with sweet dried pepper oil, an easy and quick recipe, great as a side dish or appetizer.

A few days ago I thought of preparing a flavored oil, simple yet tasty, and considered using it to flavor meats or vegetables. I had these eggplants in the fridge, and here’s an idea to bring them to the table differently in an easy and quick recipe.

You can enrich the oil with powdered garlic or slices and some parsley.

If you love eggplants, here below are the latest ideas on the blog, super easy and delightful.

Difficulty: Very easy
Cost: Very cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Grill
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

14 oz black oval eggplants
6 tbsps extra virgin olive oil
3 sweet dried peppers
2 pinches fine salt
to taste coarse salt (to drain the eggplants)

Tools

1 Knife
1 Cutting board
1 Grill pan
Paper towel
1 Bowl

Steps

To prepare the Grilled Eggplants with Sweet Dried Pepper Oil, first wash, dry, and remove the stem from the eggplants.
Slice them and let them drain in a bowl with coarse salt.
After 30 minutes, rinse them under cold running water and pat them dry with paper towels.
In the meantime, remove the stems from the dried peppers and cut them into pieces or rings.
Place them in a jar, if you prefer with all the seeds, add the oil, salt, and mix well.
You can prepare this oil even the day before and let it infuse, storing it in a closed container even with increased quantities.
Grill the eggplants and let them cool.
Place them on a plate, season with the oil, and let everything rest together until ready to serve.
Add a few pieces of sweet dried pepper and a few mint or basil leaves for that extra flavor.