Grilled eggplants

2012-11-13
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m

Grilled eggplants are basically in every restaurant menu in Italy, but also in every household,  it is simple and really tasty, and you can also make it in advance,  a simple and really delicious dish.
I think this is one of the best way to taste eggplants. The grilling makes the taste more vivid, and the extravirgin olive oil is perfect for the sourness of the veggie.
This side dish is very versatile, and can be frozen up to several months, it is perfect if you want to eat only seasonal vegetables: you can buy a large batch of eggplants, grilled them and then store the slices in the freezer for the winter.
Moreover, if well covered in oil, they will keep for a week in the fridge, in an airtight container.

With these eggplants slices you can also prepare a delicious and healthy parmigiana, or you can use them over your pizza, or with mozzarella to make a perfect sandwich.. you can basically use them how ever you like!

Ingredients

  • Eggplants
  • extravirgin olive oil
  • 1 clove of garlic thinly sliced
  • chopped parsley to taste

Method

Step 1

Wash the eggplants and remove the stem parts. Slice them and line the slices on a cooling wrack or onto a plate. Sprinkle with coarse salt and let them sit for 10 minutes. This step removes the extra bitterness. You can also put the slices into a bowl and cover with cold water. Let them sit for 5 minutes then discard the water and cover them again. Wait for other 5 minutes, drain them and pat them dry with a kitchen cloth.

Step 2

Grill the eggplants on a grill pan or broil them in the oven, 3/5 minutes for each side.

Step 3

Line the slices into a container, sprinkle with the parsley and with few garlic slices, then cover with oil. Repeat to finish all the ingredients.To use the eggplants for a parmigiana skip this step.

Step 4

If you want to keep the eggplants for later use, you can simply freeze them onto a board or a plate then for a couple of hours, then transfer them in a ziplock and back in the freezer. They will keep for at least 6 months. Do not freeze the eggplants with the oil or the taste will spoil.

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