COLD BARBECUED EGGPLANT (MELANZANE ALLA CAMPAGNOLA)
My aunt's recipe from the 'Old Country' (Italy) is a delightful way to use eggplant. I adapted this for the BBQ rather then fried. It is best eaten cold. Takes time but it will not disappoint. To enjoy this dish at it's best, leave it for 7 to 8 hours in the fridge.
Provided by manella
Categories Side Dish Vegetables Eggplant
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Place eggplant slices on a large cutting board and sprinkle both sides with salt. Tip the cutting board so it drains into the sink and allow to sit for 1 hour to draw out the bitter juices.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Rinse eggplant to remove salt, place on a clean kitchen towel, and dry fully.
- Lay eggplant on the preheated grill and cook until golden-brown, 10 to 12 minutes, turning halfway.
- While the eggplant is cooking, combine basil, mint, garlic, and parsley in a small bowl.
- Arrange browned eggplant slices on a serving dish. Sprinkle garlic and herb mixture over top, and drizzle with olive oil. Allow to cool to room temperature before serving.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 13.3 g, Fat 9.5 g, Fiber 7.7 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 165.7 mg, Sugar 5.3 g
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