I've learned this recipe years ago, when I was still working as a babysitter in another small South Italian city, called Crotone. These grilled and marinated eggplant slices are perfect for the summer dinners with friends. Can be eat as an appetizer in their own sauce or served onto a grilled bread slices as a different bruschetta style. You can keep these more than one week in the refrigerator and more chilled they are the more tasty become.
Grilled Eggplants
ingredients:
1 large and big blue eggplant
5-6 fresh garlic cloves
salt
extra virgin olive oil for grilling + 4 tbsp for the sauce
2 tbsp white wine vinegar
fresh fennel herb, which you'll take from the fresh fennel bulb
water
Wash the eggplant and slice it into a not too thin slices. Do not peel it. Place the slices into a large plate and sprinkle well with salt. Cover with an alluminium foil and allow to rest about 1 hour.
Start to heat a large non-stick skillet onto a medium high heat.
Peel and slice the garlic cloves. Finely chop the fennel herb. Fill a small glass bowl with olive oil and pour it near by your working surface because you'll need it for the grilling.
When the skillet is hot enough, dunk a paper napkin into the oil and grease the skillet. Arrange some eggplant slices over the skillet. With the oiled napkin grease the top of each eggplant slice. Cover and grill about 1 minute. Using a fork turn the slices to the other side, grease them again, cover and grill 1 more minute or until are soft and lightly brown. When ready, arrange the slices onto the bottom of a glass bowl. Sprinkle with salt, some sliced fresh garlic and a little fennel herb. Repeat the same until all the ingredients are finished. Do not forget to sprinkle with salt and to add the garlic and the fennel every time you add the new grilled eggplant slices. Once you finish all eggplant, add the vinegar and the 4 tbsp extra virgin olive oil into the bowl. Fill with enough water to cover the eggplants. Cover and chill at least one hour before serving.
ingredients:
1 large and big blue eggplant
5-6 fresh garlic cloves
salt
extra virgin olive oil for grilling + 4 tbsp for the sauce
2 tbsp white wine vinegar
fresh fennel herb, which you'll take from the fresh fennel bulb
water
Wash the eggplant and slice it into a not too thin slices. Do not peel it. Place the slices into a large plate and sprinkle well with salt. Cover with an alluminium foil and allow to rest about 1 hour.
Start to heat a large non-stick skillet onto a medium high heat.
Peel and slice the garlic cloves. Finely chop the fennel herb. Fill a small glass bowl with olive oil and pour it near by your working surface because you'll need it for the grilling.
When the skillet is hot enough, dunk a paper napkin into the oil and grease the skillet. Arrange some eggplant slices over the skillet. With the oiled napkin grease the top of each eggplant slice. Cover and grill about 1 minute. Using a fork turn the slices to the other side, grease them again, cover and grill 1 more minute or until are soft and lightly brown. When ready, arrange the slices onto the bottom of a glass bowl. Sprinkle with salt, some sliced fresh garlic and a little fennel herb. Repeat the same until all the ingredients are finished. Do not forget to sprinkle with salt and to add the garlic and the fennel every time you add the new grilled eggplant slices. Once you finish all eggplant, add the vinegar and the 4 tbsp extra virgin olive oil into the bowl. Fill with enough water to cover the eggplants. Cover and chill at least one hour before serving.
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