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Grilled Marinated EggplantsA web-exclusive recipe from Italian Cooking and Living2 large eggplants, cut in 1/4-inch-thick slices
salt
3 garlic cloves, sliced
½ cup parsley, coarsely chopped
freshly ground pepper
2 cups extra-virgin olive oil
Place the eggplant slices in a colander, sprinkle liberally with salt, place a weight on top and let drain for about 1 hour (this will eliminate the eggplants' excess water). Pat the eggplant slices dry with paper towels. Heat the grill or a stove-top griddle well. Grill the slices for about 3 minutes on each side. Set aside. Layer the slices in a bowl or a large, deep square container, interspersing each layer with slices of garlic and parsley, and a drizzle of the olive oil. If any olive oil remains, pour it on top of the piled layers. Cover and let rest in the refrigerator for at least 2 hours before serving. This dish will last for at least a week in the refrigerator, and is perfect as a side to meats or for a quick pasta sauce. Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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