Melanzane in Insalata

Grilled Eggplant

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

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.