Melanzane alla Griglia
Region: Italy
Category: Vegetables-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
Eggplants, sometimes whole, along with scallions, artichokes, peppers, and tomatoes are a mixed vegetable grill in southern Italy.
Yield: Makes 6 servings
Preparation Time: 1 hour
Three 2 1/2- to 3-pound eggplants, sliced lengthwise 3/8 inch thick
1/4 cup extra-virgin olive oil
1 garlic clove, finely chopped
Salt and freshly ground black pepper to taste
Very good quality red wine vinegar
1. Lay the eggplant slices on some paper towels and sprinkle with salt. Leave them to release their bitter juices for 30 minutes, then pat dry with paper towels. Mix the olive oil, garlic, and salt and pepper.
2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium-high.
3. Brush the eggplant slices with the olive oil mixture and grill until both sides are golden brown with grid marks, about 10 minutes on each side. Remove the eggplant to a platter, arrange attractively, and sprinkle with vinegar while still hot. Serve at room temperature.
Variation:
Variation 1: You can cook radicchio with the same basting sauce. Quarter the radicchio lengthwise, brush with the oil, and grill 8 minutes on each side.
Variation 2: Sprinkle the eggplant with cayenne pepper before grilling and throw some scallions on the grill too.
Variation 3: Sprinkle 1 slice of eggplant with cayenne and pecorino cheese and cover with another slice of eggplant. Secure the two with toothpicks if necessary. Baste with olive oil as they grill
Posted: 01/04/2007
