A simple, 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 set 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 finely chop it together with the garlic.
Emulsify the oil with the chopped mixture in a bowl.
Brush the grilled eggplants with the aromatic oil, season with fine salt, and let them flavor for one hour before serving.
Grill pan (griddle)
They can be prepared the day before and 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 |
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