Italian
Nonno Sandro's Eggplants
by Marco Rufini · 181K subscribers on YouTube
A simple and delicious recipe for grilled eggplants marinated with garlic, parsley, chili, salt, vinegar, and extra virgin olive oil. Layered like a lasagna, this dish is a tribute to the creator's father-in-law and can be enjoyed immediately or stored in the fridge for up to a month (though it rarely lasts that long). Perfect as a side dish or on bread.
- Difficulty
- easy
Ingredients
7 items- EggplantsUse globe or Italian eggplants, sliced into thin rounds
- GarlicA few cloves, peeled and cut into small pieces
- ParsleyFresh leaves, a handful
- Dried Chili PepperDried chili peppers (diavoletti), broken into pieces
- SaltTo taste
- White VinegarA splash
- Extra Virgin Olive OilGood quality extra virgin olive oil, generous amount
Method
- Wash the eggplants and cut them into thin rounds (dischi), about 0.5 cm thick.
- Heat a grill pan over medium-high heat and grill the eggplant slices on both sides until tender and nicely marked, about 2-3 minutes per side.
- Let the grilled eggplants cool completely to room temperature.
- Prepare a layer of grilled eggplants in a container (e.g., a glass jar or dish).
- Add a few small pieces of garlic, a few parsley leaves, a pinch of salt, a small piece of dried chili pepper, a splash of white vinegar, and a generous drizzle of extra virgin olive oil.
- Repeat the layering process with more eggplant slices and the same seasonings until all eggplants are used.
- Finish with a final drizzle of olive oil on top.
- Let the container sit open for about 30 minutes to allow the oil to penetrate.
- Close the container and refrigerate for at least 3-4 days before eating for best flavor.
- Serve at room temperature, alone or on bread.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
