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Grilled Augergine

Grilled Augergine

2 aubergines (eggplants)
2 cloves of garlic
1 bunch fresh parsley
Extra virgin olive oil
Freshly grated parmesan cheese or mozzarella

  1. Slice the eggplants and arrange on a drainer and cover with salt.
  2. Let them stand for 1 hour, until they release their bitter liquid.
  3. In a bowl, combine the chopped parsley, minced garlic and olive oil. Season with salt and pepper.
  4. Dry slices and grill them in oven or a grill pan, about 5 minutes on each side.
  5. On serving dish, alternate the layers of eggplant with the mixture of parsley, etc.
  6. Sprinkle with cheese of your choice or leave cheese off.
    *Serve as a side dish or tasty starter.
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