Cold Barbecued Eggplant (Melanzane Alla Campagnola) recipe

All Recipes Best Recipe Side Dish Vegetables Eggplant

Ingredients

4 large eggplants, cut into 1-inch slices
coarse sea salt
4 leaves fresh basil, finely chopped
3 leaves fresh mint, finely chopped
2 cloves garlic, or more to taste, minced
1 sprig fresh parsley, stem removed and finely chopped
1 pinch salt and ground black pepper to taste
½ cup olive oil

Nutrition Info

135.7 calories
carbohydrate: 13.3 g
cholesterol: : -
fat: 9.5 g
fiber: 7.7 g
protein: 2.4 g
saturatedFat: 1.3 g
servingSize: -
sodium: 165.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Rinse eggplant to remove salt, place on a clean kitchen towel, and dry fully.

  4. Lay eggplant on the preheated grill and cook until golden-brown, 10 to 12 minutes, turning halfway.

  5. While the eggplant is cooking, combine basil, mint, garlic, and parsley in a small bowl.

  6. 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.

Recipe Yield

12 servings

Recipe Note

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.

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