The grilled and seasoned eggplants are delicious slices of eggplant, which after being grilled on a non-stick griddle or barbecue, are made very flavorful by the sauce in which they are immersed.
This is a salmoriglio based on red vinegar and extra virgin olive oil scented with herbs and spices to taste.
The eggplants, absorbing these flavors, become truly irresistible and are excellent as an appetizer, side dish, to stuff sandwiches, and if served with slices of bread and a cutting board of cold cuts, they can represent a delicious way to solve a fresh summer dinner.
In short, little effort and lots of goodness!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 188.25 (Kcal)
- Carbohydrates 6.38 (g) of which sugars 3.46 (g)
- Proteins 1.12 (g)
- Fat 18.87 (g) of which saturated 2.71 (g)of which unsaturated 0.11 (g)
- Fibers 3.08 (g)
- Sodium 488.50 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 eggplant (purple)
- 2 tablespoons red wine vinegar (or lemon juice)
- 0.35 oz parsley
- 1/3 cup extra virgin olive oil
- to taste oregano
- to taste fine salt
- to taste coarse salt
- 1 clove garlic (large)
- to taste hot chili pepper
Tools
- 1 Bowl
- 1 Colander
- 1 Griddle non-stick
Steps
To prepare the grilled eggplants, wash the eggplants, remove the stem and part of the skin leaving it only on the sides. Slice them rather thinly (but not too much) along their length.
Place some slices of eggplant in a colander and season with coarse salt, place more slices on top and season again, continue this way until we have used them all.
Place a small plate and a weight on top to make them lose their water. Leave like this for no more than half an hour.
Then rinse and pat the slices on a cloth and grill them on a non-stick plate (or cast iron) on both sides.
If your pans have lost part of their non-stick effect and considering also the delicacy of the eggplant pulp, it is possible to roast on parchment paper.
Replace it as soon as it blackens.
When the slices are evenly golden and soft, remove from the heat.
In a large bowl, prepare the salmoriglio.
Combine red wine vinegar (replaceable with lemon juice), extra virgin olive oil, a pinch of fine salt, hot red chili pepper cut into pieces, a tuft of finely chopped fresh parsley, a large clove of garlic cut in two or four (so that it can be conveniently removed), and dried oregano.
Then immerse the slices making sure to soak them all in the dressing.
Let rest for a few hours before serving and occasionally turn so that they all absorb the aromas well.
The grilled and seasoned eggplants are ready.
Serve at room temperature, or cold from the fridge.
Storage
In the fridge, well sealed in an airtight container, for two or three days.
