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July 18, 2006
Another yummy recipe
I saw this on the Today show this morning and it looked fantastic!
Grilled Eggplant (Melanzane alla Griglia)
Giuliano Hazan
Serves 6 as a side dish
Not only is eggplant easy to prepare on the grill, it is a delicious accompaniment to any grilled meat. Serve the eggplant half in one piece. Usually the skin is too tough to eat so you scrape the flesh out with your knife and fork.
Total time from start to finish: 30 minutes
INGREDIENTS
• 1 small garlic clove
• 1 tablespoon flat leaf Italian parsley
• Salt
• 3 tablespoons extra virgin olive oil
• 2 large eggplant
DIRECTIONS
1. Preheat a charcoal or gas grill.
2. Peel and finely chop the garlic. Finely chop the parsley and put it with the garlic in a small bowl. Season with salt, add 2 tablespoons of the olive oil, and mix well with a spoon.
3. Cut off the tops of the eggplant and cut them in half lengthwise. Score the cut side with half a dozen diagonal cuts about 1/2” deep (do not cut all the way down to the skin). Sprinkle with salt and drizzle the remaining olive oil.
4. Grill the eggplant cut side down until they have grill marks, 2-3 minutes. Turn over and spread the garlic and parsley mixture over each eggplant half. Grill covered until the flesh of the eggplant is tender, about 15 minutes. Serve hot or lukewarm.
Posted by Cate at July 18, 2006 01:46 PM
