Recipe: (Italy) Grilled Eggplant Rounds

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

May 22, 2012

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Grilled Eggplant Rounds
Region: Italy
Category: Vegetables-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

A very simple grilled vegetable preparation. Everyone will like it and it takes nothing to do.

Yield: Makes 4 small servings
Preparation Time: 50 minutes

1 medium eggplant (about 1 pound), peeled (optional) and sliced into 1/4-inch rounds

Salt to taste

Extra-virgin olive oil to taste

1. Prepare a hot charcoal fire a preheat gas grill on high for 15 minutes.

2. Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.

3. Grill the eggplants, sprinkled with salt and brush with olive oil on both sides, for 8 to 10 minutes a side or until attractive black grid marks are made. Serve hot.

Posted: 01/04/2007

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

Small plates that are big on flavor are always in season at my house. This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure. Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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