Grilled eggplants made this way are delicious. Grandma Lina’s recipe is very easy and quick, perfect to bring all the flavor of eggplants to the table.
Once again, grandma saves dinner with her teachings and a dish that was at risk of becoming monotonous: grilled eggplants. This recipe is quick and simple to make. The classic last-minute recipe.
They are very versatile and can be served as a side dish with meat or fish, or used to top pizzas, focaccias, savory pies, and anything else you like.
They are also the main ingredient in the lighter version of parmigiana and can be used as a base to prepare rolls and original appetizers.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 116.40 (Kcal)
- Carbohydrates 7.62 (g) of which sugars 3.43 (g)
- Proteins 1.41 (g)
- Fat 10.01 (g) of which saturated 1.43 (g)of which unsaturated 0.75 (g)
- Fibers 3.35 (g)
- Sodium 763.85 (mg)
Indicative values for a portion of 120 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
Grilled Eggplants Made This Way Are Delicious
- 2 eggplants
- as needed extra virgin olive oil
- cloves garlic (1/2)
- 1 bunch parsley
- as needed sun-dried tomatoes in oil
- salt
Tools
- Cast Iron Griddle
Steps
Grilled Eggplants Made This Way Are Delicious
Wash and finely chop the parsley and place it in a small bowl, add one chopped garlic clove and 4-5 tablespoons of olive oil. If you like, you can add a bit of chili pepper.
Take the eggplants, rinse them well, and dry them, remove the two ends, and cut them into slices about 1/4 inch thick.
Salt the surface of a cast iron griddle or pan and cook the eggplants until the characteristic char lines form and the green halo around the peel disappears.
Let the eggplants cool on a serving plate.
On a flat plate, using a kitchen spoon, spread a little of the parsley marinade, then lay the cooked eggplants on top.
Continue layering the grilled eggplants as if to form a stratification.
Garnish with some pieces of sun-dried tomatoes in oil and some oregano and a few slices of lemon, which I must say, squeezed on top has its own purpose. Try it and let me know in the comments.
The grilled eggplants are ready to be enjoyed.
A tip: I suggest letting them rest for at least an hour in their marinade because this way they will absorb all the juice and the aromas will give them lots of taste and flavor.
In the summer season, you can also prepare them and store them in jars under oil.
Enjoy your meal.
Tips
When covered with oil, grilled eggplants also have the advantage of being preserved for several days in the refrigerator, in a sealed container. As they are consumed, make sure the oil is replenished to prevent the eggplants from being exposed and potentially molding.
Grilled eggplants are very simple to prepare and can also be frozen, cooked and not seasoned. When you want to serve them, just defrost them and season as desired. Obviously, in this case, you should consume the eggplants the same day and cannot refreeze them.
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