Recipe of Pasta Con Pesce Spada E Melanzane

Cold Barbecued Eggplant (Melanzane Alla Campagnola)

Nonostante la ricetta sia semplicissima, per la perfetta riuscita della pasta con pesce spada e melanzane procuratevi tanta menta fresca perchè è quello sopra tutto che rende.

Recipe Summary Cold Barbecued Eggplant (Melanzane Alla Campagnola)

My aunt's recipe from the 'Old Country' (Italy) is a delightful way to use eggplant. I adapted this for the BBQ rather then fried. It is best eaten cold. Takes time but it will not disappoint. To enjoy this dish at it's best, leave it for 7 to 8 hours in the fridge.

Ingredients | Pasta Con Pesce Spada E Melanzane

4 large eggplants, cut into 1-inch slices

coarse sea salt

4 leaves fresh basil, finely chopped

3 leaves fresh mint, finely chopped

2 cloves garlic, or more to taste, minced

1 sprig fresh parsley, stem removed and finely chopped

1 pinch salt and ground black pepper to taste

½ cup olive oil

Directions

Place eggplant slices on a large cutting board and sprinkle both sides with salt. Tip the cutting board so it drains into the sink and allow to sit for 1 hour to draw out the bitter juices.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Rinse eggplant to remove salt, place on a clean kitchen towel, and dry fully.

Lay eggplant on the preheated grill and cook until golden-brown, 10 to 12 minutes, turning halfway.

While the eggplant is cooking, combine basil, mint, garlic, and parsley in a small bowl.

Arrange browned eggplant slices on a serving dish. Sprinkle garlic and herb mixture over top, and drizzle with olive oil. Allow to cool to room temperature before serving.

Info | Pasta Con Pesce Spada E Melanzane

prep: 20 mins cook: 10 mins additional: 1 hr total: 1 hr 30 mins Servings: 12 Yield: 12 servings

TAG : Cold Barbecued Eggplant (Melanzane Alla Campagnola)

Side Dish, Vegetables, Eggplant,

Images of Pasta Con Pesce Spada E Melanzane

Pasta Con Pesce Spada E Melanzane : 320 g pasta tipo fusilli 150 g pomodoro ciliegino 150 g pesce spada a dadini 1 melanzana 2 filetti di acciuga sott'olio uno spicchio di aglio prezzemolo tagliate la fetta di pesce spada a cubetti e saltatela in padella con due cucchiai di olio e l'aglio;