How to Make Italian Grilled Eggplant Like an Italian

Von Vincenzo's Plate · 30 Min.

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Zubereitung

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.

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