Simple Way to Pasta Melanzane E Pesce Spada

Cold Barbecued Eggplant (Melanzane Alla Campagnola)

Buongiornissimo cari amici, il caldo si fa sentire anche da voi?!!.questa settimana da me è particolarmente afosa e calda e si ha voglia di stare poco ai fornelli e allora ho pensato ad un bel primo piatto che può diventare benissimo un piatto unico:

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 Melanzane E Pesce Spada

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 Melanzane E Pesce Spada

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,