Grilled Eggplants

Grilled eggplants are a classic and versatile Italian side dish. Here’s the recipe for you.

Ingredients

• 2 large eggplants
• Extra virgin olive oil
• Coarse salt
• Freshly ground black pepper (optional)
• Fresh aromatic herbs such as basil or oregano (optional)
• Balsamic vinegar or lemon juice (optional)

Preparation

1. Wash the eggplants and cut them into slices about half a centimeter thick. If you want to reduce their slightly bitter taste, you can sprinkle the slices with coarse salt and let them rest for about 30 minutes. Then rinse and dry to remove the excess salt.
2. Heat a grill or grill pan on the fire until it is very hot.
3. Lightly brush the eggplant slices with extra virgin olive oil on both sides.
4. Grill the eggplant slices on both sides until they have a nice golden color and the classic grill marks. It will take about 2-4 minutes per side, depending on the thickness of the slices and the heat of the grill.
5. Once grilled, arrange them on a serving dish and, if desired, add a pinch of salt, freshly ground black pepper, and a drizzle of extra virgin olive oil.
6. If you like, you can also add a bit of balsamic vinegar or a few drops of lemon juice for a tangy note.
7. Garnish with chopped fresh aromatic herbs.

Grilled eggplants can be served either hot or at room temperature and are a perfect side dish for meat or fish, or can be used to enhance appetizers and salads.

Curiosity

Eggplants are native to India and arrived in Italy around the 8th century. Despite their slightly bitter taste, eggplants are highly valued in Mediterranean cuisine and are the base for famous dishes like eggplant parmigiana and Sicilian caponata.