How to Make ITALIAN GRILLED EGGPLANT Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Trim both ends of the eggplant, then slice it into rounds about 1 cm thick.
2. Lay the slices flat on a board, salt them all over and leave for 5 minutes.
3. Crush one garlic clove into a glass and add 6 tablespoons of extra virgin olive oil. Stir in 2 to 3 tablespoons of balsamic vinegar. Add a little more oil if it tastes too sharp.
4. Wash and dry the rocket, put it in a bowl and toss with 2 teaspoons of the dressing.
5. Heat the grill or skillet to medium-high.
6. Pat the eggplant slices dry with kitchen paper.
7. Cook the slices in batches until lightly golden and a little charred, then turn and cook the other side. Rest them on a board.
8. Repeat with the remaining slices.
9. Arrange the slices on a serving plate once slightly cooled, drizzle and spread the dressing over them.
10. Finish with cracked pepper and chopped parsley if you like, and garnish the plate with the rocket.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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