Melanzane in Graticola

Name: Melanzane in Graticola (Grilled Eggplant)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ½ cup extra virgin olive oil, or more as needed; 1 teaspoon chopped rosemary; Black pepper in a grinder; Salt; 1 teaspoon chopped garlic; 2 pounds eggplant, preferably skinny ones, but at most no thicker than 3 inches

Grilled Eggplant

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

2 pounds eggplant, preferably skinny ones, but at most no thicker than 3 inches
Salt
1

Europe
Italy
Side dish
Starter
Gluten-free
Vegan
Mediterranean

Method

Rinse the eggplants in cold water, trim away the green stem, and cut them in half lengthwise.
Cut the exposed eggplant flesh in a crisscross diamond pattern, but do not cut through the skin. Sprinkle the cut sides liberally with salt and stand them along the side of a deep colander. Place the colander in a bowl or basin and let the eggplants rest for 30 to 45 m