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Salad of Grilled Eggplant

Source: The Italian Gourmet
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  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 Find Similar Recipes »
 Garden Grill: Easy Veggies
 Simple Side Dishes
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 312
Sodium: 9mg
Fiber: 7g
Carbohydrates, Total: 17g
Protein: 3g
% Cal. from Fat: 81%
Fat. Total: 28g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: dorothy Reviewed: 07/01/2009
OMG
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.
13 people gave this Cheers. Click here to Cheer this review. Report Violation
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