Italian
Grilled Eggplant in Oil
by Marco Rufini · 181K subscribers on YouTube
A simple summer dish of grilled eggplant preserved in oil with garlic, chili, herbs, and a touch of vinegar. Perfect for appetizers, quick meals, or to keep on hand in the refrigerator.
- Difficulty
- easy
Ingredients
8 items- Melanzane GrigliatePre-grilled, about 4 medium eggplants
- Garlic2-3 cloves, sliced into rounds
- Chili PepperFresh or dried chili, to taste
- ParsleyFresh parsley, chopped
- BasilFresh basil leaves, torn by hand
- SaltTo taste
- Extra Virgin Olive OilExtra virgin olive oil, as needed
- Red Wine VinegarRed wine vinegar, a few drops per layer
Method
- Place a layer of grilled eggplant in a dish.
- Add a pinch of salt.
- Add sliced garlic cloves.
- Add pieces of chili pepper (peperoncino).
- Sprinkle with chopped parsley.
- Tear basil leaves by hand and add them.
- Drizzle with extra virgin olive oil.
- Add a few drops of red wine vinegar.
- Repeat layers with remaining grilled eggplant and ingredients until all is used.
- Cover and refrigerate; the flavor improves after a day or two.
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
