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Salad of Grilled Eggplant

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Serves 4

In the restaurants of Apulia this salad always occupies the place of honor in the large selection of vegetable antipasti displayed near the entrance.

RECIPE INGREDIENTS

1 garlic clove, minced

1/2 cup olive oil

Salt and freshly ground pepper; or ground red chili pepper

2 medium eggplants

2 tablespoons red wine vinegar or white wine vinegar

Salad of Grilled Eggplant Recipe at Cooking.com

DIRECTIONS

Stir the garlic into the olive oil and add a pinch of salt and a little pepper (or better still, chili pepper). Stir and set aside to infuse.

Wash the eggplants; cut lengthwise into slices no more than 1/4 in thick. Sprinkle with salt and set aside to drain on a sloping board or in a strainer for at least 1 hour so they will lose their bitter juices.

Rinse the eggplant under running water to wash off the salt, and dry carefully. Brush each slice with the oil and garlic mixture and grill or broil for a few minutes on each side. Transfer to a serving plate to cool.

When the eggplant is cool, sprinkle with vinegar. Treated in this way the eggplants will keep well for some days. They are served cold as an antipasto.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

312

Sodium:

9mg

Fiber:

Carbohydrates, Total:

17g

Protein:

% Cal. from Fat:

81%

Fat. Total:

28g

Spotlight Recipe Review

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Rating:

by: dorothy

Reviewed: 07/01/2009

OMG

See all of dorothy's reviews »

Please, someone out there, explain how one can eat this dish. Of all the recipes I have tried, this one is beyond the beyond. It's dreadful.

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