Grilled Eggplant

Grilled Eggplant

Grilled eggplant is one of the simplest and most appreciated side dishes of Mediterranean cuisine. Grilling not only enhances its naturally sweet and slightly bitter flavor, but also preserves its texture and nutritional properties, making eggplant a light yet flavorful side dish. This dish traditionally accompanies meat, fish, or cheese, but can also be enjoyed on its own, seasoned with extra virgin olive oil, garlic, and Mediterranean herbs such as oregano or basil. Over time, grilled eggplant has become a staple both in home kitchens and in gourmet cuisine, thanks to its versatility and the unique aroma from the grill.

🍽️ Serves: 4 ⏲️ Time 50 minutes 🧺 Ingredients:

• 3 medium-long eggplants (about 600 g)

• 3 tablespoons extra virgin olive oil (EVO)

• 1–2 garlic cloves

• Salt to taste

• Pepper to taste

• 2 tablespoons chopped parsley

🥣 Instructions:

1. Prepare the eggplants

Cut the eggplants into slices about 3 cm thick and place them in a colander. Sprinkle each layer with coarse salt and continue layering the slices with salt in between. Place a plate and a weight on top to press the eggplants and help remove bitterness. After about 30 minutes, rinse the eggplants and pat them dry with kitchen paper.

2. Grill the eggplants

Heat the grill. Brush each side of the eggplant slices with a little vegetable oil and place them on the grill. Cook, turning once, until the eggplants are well grilled on both sides.

3.  Prepare the seasoning

In a pan, heat the extra virgin olive oil with garlic for a few seconds. Add the grilled eggplants and sauté gently for a moment, allowing them to absorb the aroma of the oil and garlic without cooking further.

4. Serve

Arrange the eggplants on a serving plate, sprinkle with chopped parsley, and drizzle the remaining garlic-flavored oil from the pan.

💡 Tips:

• You can use whole garlic and remove it after infusing the oil, or minced, depending on your taste.

• Parsley can be replaced with fresh basil leaves for a different flavor.

• This side dish, much loved in Italian cuisine, can accompany meat or fish, or be served with mozzarella and tomato for a lighter dish.