Sliced Eggplant.
Simple, quick, tasty.
Sliced Eggplant is the perfect cold dish for summer, perfect to keep in the fridge for a few days and serve when needed, a dish without meat and cold cuts but equally nutritious, perfect for both lunch and dinner.
This year it’s incredibly hot, very little desire to stay at the stove, I’m eating healthier, also because of some health issues. I’ve read on the internet that eggplants have multiple properties and are great for the intestines and in case of anemia, so I’m cooking them in many different ways to make them appetizing and diverse.
Today for example I prepared this delicious sliced eggplant, a dish that is very quick to prepare, just grill the eggplants and you’re done. I then seasoned them in a fresh and tasty way, the result was a very delicious dish perfect for the whole family. Try them and you’ll see how good they are 😉
TRY ALSO:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 large oval black eggplants
- 10 cherry tomatoes
- 2 tablespoons Genovese pesto
- 1 tablespoon white wine vinegar
- 3.5 oz shavings of Parmesan or Grana Padano
- as needed extra virgin olive oil
- as needed salt
- 2 sprigs basil
- as needed chili pepper (optional)
- as needed pepper (optional)
Tools
- 1 Grill
- 1 Scissors
Steps
Wash the eggplants well, remove the stem and the first slice (to remove the initial peel), cut them vertically into slices about 1/4 inch thick, also removing the last slice (it would be all peel).
Put a grill on the heat to warm up and grill the eggplant slices a few at a time, cooking them on both sides. As soon as they are cooked, lightly salt them.
Once all the eggplants are cooked, cut them into strips about 1 inch wide with scissors or a knife.
Rinse the cherry tomatoes well and cut them into 4 or 6 parts.
Gather the eggplants in a bowl, add the cherry tomatoes, a tablespoon of vinegar and start mixing.
Add a bit of chopped chili pepper if you like, the torn basil, the pesto, and a drizzle of oil, mix everything to season the eggplants evenly.
Check the salt, add a grind of pepper (you can also omit it).
Place the prepared eggplants on a serving platter and grate over with a large-hole grater the parmesan (you can also use pre-made shavings).
Serve immediately or store in the fridge.
Serve with a drizzle of raw oil.
The sliced eggplant is ready to be enjoyed… Bon appétit!
Try the other eggplant recipes, you can find them all CLICKING HERE.
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