Today, let’s prepare the grilled eggplants with parsley sauce recipe, a delicious and flavorful dish that highlights the unique taste of eggplants, paired with the freshness of parsley. This recipe offers an explosion of flavors and an inviting presentation, perfect for an appetizer or a summer side dish. The eggplants are grilled to achieve a soft texture and a smoky flavor. Once cooked, they are topped with a parsley sauce, which adds a herby and lively note to the dish. Once preparation is complete, the grilled eggplants with parsley sauce can be served hot or at room temperature, accompanied by a splash of lemon juice. With its combinations of flavors and textures, it proves to be an exceptional choice for an outdoor summer meal or to enrich a buffet. Grilled eggplants with parsley sauce win over the palates of all who appreciate tasty and simple plant-based dishes. Below, I leave you other recipes with eggplants.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 50 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Grilled Eggplants with Parsley Sauce
- 2 oval black eggplants
- 1 cup parsley
- 2 tbsp white wine vinegar
- 1.5 cups sandwich bread (or bread crumb)
- 2 tbsp pickled capers
- 1 anchovy in oil
- 1 clove garlic
- as needed extra virgin olive oil
- 1 pinch salt
- 10 cherry tomato (quartered)
- as needed salted ricotta
Tools for Grilled Eggplants with Parsley Sauce
- 1 Knife
- Bowls
- 1 Cast Iron Plate
- 1 Blender
- 1 Spoon
Steps
To prepare the grilled eggplants with parsley sauce, slice the eggplants not too thin,
add salt and let them rest for 20 minutes, they will lose the vegetation liquid and the bitter taste.
Rinse them under running water and
dry them with a cloth or paper towel.
Cook the eggplants on both sides and
set aside.
Meanwhile, prepare the parsley sauce, in a bowl pour the vinegar and soak the sandwich bread.
transfer the parsley to a mixer, blender,
add the capers,
add the anchovy,
the garlic clove,
the previously soaked and well-squeezed sandwich bread,
a good drizzle of extra virgin olive oil,
season with a pinch of salt
and blend everything intermittently.
It should be a creamy mixture, not too liquid.
Spread the parsley sauce on all the eggplant slices,
add the quartered cherry tomato,
and sprinkle with plenty of freshly grated salted ricotta.
You can eat them while still hot or
at room temperature.
