Grilled eggplant or aubergine is a fabulous dish, serve it warm as a side dish, cold as an antipasto or chopped in a salad. Eggplants are in season in summer but you can find them all year round in most places. Eggplants can be tricky, using too much oil they become slimey, leaving them too thick gives them an unpleasant texture. The key is salting which draws out the bitterness and leaves them less “spongy” hence they absorb less oil.
prep time 5 min + salting time cook time 20 min
- 2 medium size eggplants
- extra virgin olive oil
1. Cut the eggplants crosswise into about 0,5cm thick slices, place them in a colander and sprinkle some salt on them. Put a plate and a weigh on top and let sweat/degorge for 20-30 minutes. Rinse them quickly and pat dry with paper towels or a clean kitchen towel.
2. In the meantime prepare a mix of oil and parsley in a serving dish.
3. Heat a grill or grill pan over medium-high heat and grill eggplant slices until tender and slightly charred, about 2-3 minutes per side.
4. Grill a small patch at a time and place the grilled slices directly in the dish with the oil and parsley mix or you can brush the slices with the mix.
Tip: you can add thinly sliced garlic into the mix