Name: Melanzane alla griglia (Grilled eggplants)
Cuisine: Italian
Ingredients: 2 large eggplants (aubergines), sliced about 3 mm (⅛ in) thick horizontally; 3 garlic cloves, peeled and lightly crushed with the flat of a knife blade; 1 small dried, red chilli, crumbled; 185 ml (¾ cup) extra virgin olive oil; a small handful of chopped parsley

Preparation info

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Ingredients

2 large eggplants (aubergines), sliced about 3 mm (⅛ in) thick horizontally
185 ml (¾ cup) extra virgi

Method

Put the eggplant slices in a colander. Sprinkle with salt and leave for about 30 minutes to allow the bitter juices to drain away. Rinse and pat dry.

When the coals are ready, put the eggplant slices onto a chargrill (griddle) about 20 cm (8 in) away from the coals. Grill for a few minutes on each side or until grill marks appear and the eggplant is cooked through. Transfer them to a pl