Grilled Eggplant

Grilled eggplant is a classic and versatile side dish of Italian cuisine. Here’s the recipe.

Ingredients

• 2 large eggplants
• Extra virgin olive oil
• Coarse salt
• Freshly ground black pepper (optional)
• Fresh aromatic herbs such as basil or oregano (optional)
• Balsamic vinegar or lemon juice (optional)

Preparation

1. Wash the eggplants and cut them into slices about half a centimeter thick. If you want to reduce their slightly bitter taste, you can sprinkle the slices with coarse salt and let them rest for about 30 minutes. Then rinse and dry to remove excess salt.
2. Heat a grill or a grill pan over the fire until it is very hot.
3. Lightly brush the eggplant slices with extra virgin olive oil on both sides.
4. Grill the eggplant slices on both sides until they have a nice golden color and the classic grill marks. It will take about 2-4 minutes per side, depending on the thickness of the slices and the heat of the grill.
5. Once grilled, arrange them on a serving plate and, if desired, add a pinch of salt, freshly ground black pepper, and a drizzle of extra virgin olive oil.
6. If you like, you can also add a bit of balsamic vinegar or a few drops of lemon juice for a tangy note.
7. Garnish with chopped fresh aromatic herbs.

Grilled eggplant can be served both hot and at room temperature and is a perfect side dish for meat or fish dishes, or can be used to enrich appetizers and salads.

Trivia

Eggplants are native to India and arrived in Italy around the 8th century. Despite their slightly bitter taste, eggplants are highly appreciated in Mediterranean cuisine and are the basis of famous dishes such as eggplant parmesan and Sicilian caponata.