ITALIAN GRILLED EGGPLANT

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ITALIAN GRILLED EGGPLANT RECIPE:
Italian grilled eggplant is rich and fragrant thanks to the authentic balsamic vinegar in the dressing along with just the right amount of garlic char from the grill. This dish is an absolute crowd-pleaser and can be served as an antipasto, alongside a main or even inside your next panino…mmmm are you drooling yet?

Watch How to Make ITALIAN GRILLED EGGPLANT Video Recipe:

How to Make ITALIAN GRILLED EGGPLANT Like an Italian

INGREDIENTS:
1 x medium sized eggplant
Handful freshly chopped parsley
1 x garlic clove
Salt
Pepper
Extra virgin olive oil (EVOO)
Small bunch rocket leaves/arugula
Balsamic vinegar (pref from Modena!)

UTENSILS:
Chopping board
Knife
Fork
Glass
Teaspoon/Pastry brush
Skillet pan OR BBQ (Grill)
Garlic Press (only if you have one)

METHOD:

1. Italian grilled eggplants can be cut different ways, in this recipe; I’ve chosen to cut them into circles.
2. First, trim each end of the eggplant then hold the eggplant on one side and start to cut round strips, approx. 1cm thick.

VINCENZO’S PLATE TIP: Be careful not to slice them too thin!

3. Lay the eggplant strips flat on a chopping board and sprinkle salt all over them. Then, leave them to the side for 5 minutes.
4. While you are waiting, crush one garlic clove into a glass and add 6 tablespoons of EVOO.
5. Add 2-3 tablespoons balsamic vinegar and stir well – this is the dressing for your Italian grilled eggplants.
6. If you feel like there is too much vinegar, add another touch of EVOO.
7. Wash and strain the arugula and put it into a bowl before adding 2 teaspoons of the dressing and mixing it through. This is the garnish for your Italian grilled eggplants.
8. Heat up your grill/skillet to a medium/high heat.
9. Using kitchen paper, gently pat down the eggplants which will have created water from the salt.
10. Once the grill/skillet is hot, place the eggplants on top and leave to cook. Don’t fill the pan too much as it’s best to just cook in batches (Depending on the size of your grill/skillet).
11. Check they aren’t burning every now and then and once they have turned lightly golden and become a little charred, turn them over using a set of tongs or a fork and cook on the other side. Once cooked, remove and place on a chopping board to rest.

VINCENZO’S PLATE TIP: If your skillet/grill is at the right temperature, the eggplants should be cooked well within a few minutes.

12. Repeat steps 10 & 11 until all of your eggplants are grilled.
13. Once the Italian grilled eggplant have slightly cooled, layer them on a flat plate (where you wish to serve them) and add the dressing by using a spoon to drizzle it all over then spread using the back of it or you can also use a pastry brush to spread it too.

VINCENZO’S PLATE TIP: Keep your eye out for the garlic making sure there is some on each slice – but not too much. The spoon will help with this!

14. If you wish, add some cracked pepper on top along with some freshly chopped parsley.
15. Finally, garnish the plate with the rocket/arugula.

HOW TO SERVE:
This can be served as a side to your main or even as a starter – I also LOVE it layered in my panini with prosciutto and burrata..

E ora si mangia, Vincenzo’s Plate…Enjoy!

If you Love Eggplants you must try these 2 amazing recipes:

• CALABRESE EGGPLANT PARMIGIANA PASTA

• EGGPLANT PARMIGIANA Made by My Mum

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