The Grilled and Seasoned Eggplants are a tasty appetizer, very easy and quick to prepare. They can be made in advance, in fact, they will have more time to absorb the seasoning of oil with herbs, sun-dried tomatoes, and anchovies. Also great for a sandwich, they are the ideal summer appetizer.
Other eggplant recipes by clicking on the links below
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 75.48 (Kcal)
- Carbohydrates 10.95 (g) of which sugars 6.29 (g)
- Proteins 2.03 (g)
- Fat 3.60 (g) of which saturated 0.53 (g)of which unsaturated 0.28 (g)
- Fibers 5.40 (g)
- Sodium 29.96 (mg)
Indicative values for a portion of 128 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
- 2 eggplants
- 1.35 tbsp extra virgin olive oil
- 1 clove garlic
- 1 fillet anchovy in oil
- 2 sun-dried tomatoes in oil (small)
- 1 tbsp dried oregano
- as needed fresh chili (optional)
- 1 tbsp chopped parsley
Tools
- Cutting Board
- Griddle Pan
- Tongs
- Mandolin
Steps
Place the eggplants on a cutting board and use a knife to slice them lengthwise into thin slices about 1/4 inch thick. You can decide whether to leave the skin on or remove it with a peeler. Place the slices in a colander or on a plate and sprinkle with coarse salt grains. Put a weight on top and leave for 30 minutes so that the vegetable water comes out. If the eggplants are firm and white, you can skip this step.
If you salted them, after the resting time, press out all the water with your hands and pat dry with paper towels. Place the pan on the heat and when it becomes very hot, lower the flame and place the eggplant slices on. Wait until they easily detach before flipping. They should be well grilled on both sides. Place them on a plate and keep warm.
Chop the parsley with the garlic, anchovy fillet, and sun-dried tomato in oil. Place the mixture in a dish and cover with oil. Add thyme, oregano, chili if you like, and mix. Place the warm eggplant slices in this dressing and turn them so they absorb the flavors well. Serve the Grilled and Seasoned Eggplants on a serving dish or present them as rolls.
