A simple and light summer side dish: grilled eggplant slices flavored with a marinade of extra virgin olive oil, garlic, and parsley. Excellent at room temperature, as a side dish for fish or meat, to dress cold pasta or to fill sandwiches.
Wash and trim the eggplants, then slice them.
Place the slices in a colander, sprinkle with a pinch of coarse salt and apply a weight on top: let rest for one hour.
After resting, rinse the eggplants and pat them dry with kitchen paper.
Grill the slices on a grill pan, cooking on both sides for about 10 minutes, until fully cooked.
Clean the parsley and chop it finely together with the garlic.
Emulsify the oil with the chopped mixture in a bowl.
Brush the grilled eggplants with the aromatic oil, adjust with fine salt and let flavor for an hour before serving.
Grill pan
They can be prepared the day before and can be kept in the refrigerator for a couple of days.
Italia
| Energy (kcal) | 20.31 |
| Carbohydrates (g) | 2.61 |
| of which Sugars (g) | 2.61 |
| Fat (g) | 0.11 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 1.14 |
| Fiber (g) | 2.64 |
| Sale (g) | 0.03 |
