Grilled eggplants with Parmesan, or to be precise, with raspadura – small and thin flakes of Parmigiano Reggiano, very tasty and appetizing!
The heat has arrived, and we are all looking for simple and quick recipes to avoid spending too much time in the kitchen, especially in the heat of the oven!
Eggplants, a typical summer vegetable, are suitable for many recipes for every course of the menu, and to save time, we can also buy them already grilled and frozen: just thaw and season with cheese and herbs.
I suggest 
TUNA-FLAVORED EGGPLANTS
EGGPLANT PIZZETTES
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a salty recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
GRILLED EGGPLANTS WITH PARMESAN
ASI’s kitchen
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 eggplants (long)
- 1.8 oz raspadura (of Parmigiano Reggiano)
- to taste chopped parsley
- to taste basil (chopped)
- to taste extra virgin olive oil
- to taste white wine vinegar
- to taste fine salt
- to taste pepper
- to taste coarse salt
Tools
- Knife
- Grill
- Cutting board
Preparation of the Grilled Eggplants with Parmesan Recipe
For the preparation of today’s eggplant recipe, first I wash the vegetable and remove the stalk.
I cut them into slices about 0.4 inches thick and keep the skin.
I put them in a colander and sprinkle with coarse salt, letting them drain for about 20 minutes.
Then I wash and dry them and make small cuts on the surface, creating a diamond pattern on each slice.
Now I grill them on a hot grill for a few minutes on each side.
Then I place them on a plate in a single layer.
In a bowl, I prepare the vinaigrette by mixing extra virgin olive oil with a little white wine vinegar (or balsamic if you prefer) and season with salt and pepper.
I sprinkle the grilled eggplant slices with Parmigiano Reggiano raspadura and then season with the vinegar and EVO oil mix.
I keep the dish covered with cling film until tasting in the refrigerator.
Fifteen minutes before the meal, I take the grilled eggplants with Parmesan out of the refrigerator and let the food relax at room temperature.
I bring it to the table and… enjoy this eggplant-based dish that can be either a side dish or an appetizer.
Annalisa
SOURCE cuisine az
