Roasted Eggplants

Roasted eggplants are a beloved side dish that pairs well with Mediterranean cuisine. The eggplants have a subtle flavor that is greatly enriched by cooking them over charcoals or on a grill.

Ingredients

• 2 medium-sized eggplants
• Extra virgin olive oil
• Coarse salt
• Black pepper (optional)
• Aromatic herbs to taste (rosemary, thyme, oregano)

Preparation

1. Preheat the grill or prepare the embers if you have the option to cook outdoors.
2. Wash the eggplants and slice them about 1/2 centimeter thick. There is no need to peel them; the skin will help maintain their shape during cooking.
3. Arrange the eggplant slices on a tray and sprinkle them with coarse salt. Let them rest for about 20-30 minutes. This process will help to remove some of the bitterness from the eggplants and draw out some water.
4. Rinse the eggplants under running water to remove excess salt and dry them with paper towels.
5. Brush both sides of the eggplant slices with extra virgin olive oil and sprinkle with freshly ground black pepper if desired.
6. Place the eggplants on the hot grill and cook for about 3-4 minutes per side, until they have nice charred stripes and become tender.
7. Once cooked, arrange them on a serving dish and, if you like, add chopped aromatic herbs for an extra touch of freshness and flavor.

Trivia

In Italy, roasted eggplants are often used also in the preparation of eggplant parmigiana, a traditional dish that alternates layers of eggplants with mozzarella and tomato, all gratinated in the oven.

Enjoy your meal and do not hesitate to customize the dish to your liking with the herbs and seasonings you prefer!