Melanzane in Insalata

Grilled Eggplant

This is a variation on concia made with eggplant (see recipe introduction); but here the eggplant slices are grilled or broiled instead of sautéed. If grilling, cut the slices a little thicker than for frying, as eggplant shrinks in cooking and these need to be substantial enough to turn easily on the grill.


  • 2 peeled and cut lengthwise into ½-inch -thick slices
  • ½ cup olive oil, or as needed
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic, minced
  • ¼ cup red wine vinegar
  • Chopped fresh mint or flat-leaf parsley for garnish


Prepare a charcoal fire. Brush the eggplant slices with the olive oil and sprinkle with salt, pepper, and the garlic. Place over the hot coals and grill, turning once, until golden and tender, 4 to 5 minutes.

Transfer to 1 or 2 platters and sprinkle with the vinegar. Sprinkle with the mint or parsley. Serve at room temperature.