Cold Barbecued Eggplant (Melanzane Alla Campagnola) recipe
All Recipes Side Dish Vegetables Eggplant
Ingredients
- 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
Nutrition Info
- 135.7 caloriescarbohydrate: 13.3 gcholesterol: : -fat: 9.5 gfiber: 7.7 gprotein: 2.4 gsaturatedFat: 1.3 gservingSize: -sodium: 165.7 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Cold Barbecued Eggplant (Melanzane Alla Campagnola)
Directions
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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.