Grilled or Fried
Melanzane alla Griglia o
Milinciani Arrustuti o
Grilled or fried eggplants can be served as part of
the appetizers, or as a side dish, or to stuff Italian bread for an exceptional sandwich.
It is a very convenient dish
because it can be prepared in advance. Just add salt and peppers and enjoy!
· 2 medium eggplants
· ¾ cup olive oil
· Salt and pepper
Wash eggplants, remove stalks and slice horizontally with the skin still
on, about ½ inch thick. Remove excess skin from first and last slice of each
eggplants in a colander, salt lightly and set aside for 20 minutes.
Rinse the sliced eggplant and drain for a few minutes. Gently pat
dry with a clean dish towel or paper towels.
Brush both sides with oil and
grill the eggplant slices until tender, about 7 minutes on each side or until tender. If a grill is not
available, use your oven set to 400 degrees, cooking for 8 to 10 minutes on each side or until
Heat oil in a large skillet
over medium-high heat. Place the eggplants in the hot oil a few slices at a time. Fry 3 to 4 minutes
on each side or until golden brown. Drain on paper towels.
Place cooked eggplant in a serving dish and, if you prefer,
drizzle with a mixture of olive oil, a hint of fresh garlic and a few drops of vinegar. Garnish with
mint leaves and serve immediately.