Grilled eggplants are a simple summer side.
Super versatile: serve as a side dish and use in preparing numerous dishes.
Grilled eggplants with salt and rest, the perfect version to remove excess water and make them more digestible and lighter.
Eggplant is a vegetable rich in water and fiber.
In season from June to September.
Choose eggplants with a green and firm stem, smooth and tight skin without bruises, uniform color regardless of variety by shape – long, oval, round – and color – purple, black, white, red, streaked.
Grilling enhances the flavor without adding heaviness.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Grill, Griddle, Stove
- Cuisine: Italian
Ingredients
- eggplants
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- parsley (or basil or mint)
- as needed vinegar
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- Paper Towels
- Grill or Griddle
Preparation
Wash the eggplants thoroughly with their skin.
Remove the stem.
To slice it stably, place the eggplant on the cut side and slice into rounds or thin slices.Season each slice with a pinch of salt, stack them inside a colander, then cover with a plate and add a weight – for example, a small pot full of water.
Let them rest for a couple of hours to remove excess water and make the eggplants more digestible.After the time: drain them, then rinse under running water and gently squeeze or pat them dry with paper towels.
Let’s proceed with the cooking.
– On grill pan – griddle – ribbed plate
Heat the grill pan – griddle – ribbed plate for at least 4 minutes.
Lower the flame.
Place the dry eggplant slices on the hot grill pan – griddle – ribbed plate.
Grill each side until the classic dark lines form.At the end of cooking, place the eggplants back on the grill – off and hot – until cooled.
Transfer the grilled eggplants to a baking dish, adding pepper and parsley to each layer.
If you prefer, you can substitute parsley with basil or mint.
Prepare a vinegar and oil emulsion and distribute it over the slices with a spoon.Plate.
Your grilled eggplants are ready.
Enjoy your meal!
An excellent versatile side also for the preparation of:
– seasoned eggplants;
– gratin eggplants;
– eggplants alla norma;
– eggplant parmesan or pizzaiola style;
– eggplant rolls.– Quick Grilled Eggplants Without Rest the perfect version for those short on time and for tender eggplants like freshly picked or sweet varieties.
Storage, Tips, and Variations
You can store the grilled eggplants in an airtight container in the refrigerator for 1-2 days.
FAQ (Questions and Answers)
From the Accu-check dietometer
grilled eggplants
300 g of raw eggplants = 150 g of cooked eggplants – CHO 7.8 g.Why do they need to be purged before cooking?
The salt helps to remove excess water and makes them more digestible and less bitter.
Can I cook them directly without purging?
If the eggplants are tender like freshly picked or sweet varieties, yes.
You can read the recipe by clicking on the following link: Quick Grilled Eggplants Without Rest.
Can grilled eggplants be frozen?If you used fresh eggplants, yes.
Completely cool the cooked slices, separate with parchment paper, and place in a freezer bag.
