Italian
Grilled Eggplants
by Luigi Gramma · 34.4K subscribers on YouTube
A simple and incredibly tasty Italian recipe: thin slices of eggplant grilled without oil, then layered with garlic, mint, olive oil, salt, and pepper. Let rest in the fridge for a day to develop deep flavor. Perfect as an appetizer or light lunch.
- Difficulty
- easy
Ingredients
7 items- Eggplants
- Extra Virgin Olive Oil
- GarlicA few cloves, finely sliced or chopped
- MentucciaA few leaves, torn
- SaltTo taste
- Black PepperTo taste
- Chili Pepper(optional) — Optional, to taste
Method
- Wash the eggplants, remove the stem, and slice them lengthwise into thin slices (about 2-3 mm thick). Do not peel.
- Heat a griddle or non-stick pan over high heat. Place the eggplant slices on the hot surface. Do not add oil or salt.
- Cook the slices, turning frequently, until they are tender and have char marks on both sides (about 2-3 minutes per side). Remove from heat.
- Prepare the dressing: finely chop or slice the garlic, tear the mint leaves, and optionally chop the chili.
- In a serving dish, start layering: drizzle a little olive oil, add some garlic, mint, chili (if using), salt, and black pepper. Place a layer of grilled eggplants. Repeat the layers, pressing down lightly. Finish with a final drizzle of oil and a sprinkle of herbs.
- Let the dish rest at room temperature for a few minutes, then cover and refrigerate for at least 24 hours. The flavors will meld and improve. Serve cold or at room temperature as an antipasto.
