Italian Grilled Eggplant A Simple Tasty Italian Appetizer In a medium bowl layer eggplant, sprinkle with a pinch of salt ,some chopped garlic , some chopped italian parsley and drizzle with olive oil (from the 1 4 cup), continue with layers until all the eggplant is finished (i usually do 3 layers). toss gently together, serve with a simple bruschetta or italian crusty bread. Gather and prep all ingredients. be sure to zest the lemon before squeezing it. then, make the marinade by combining the olive oil, lemon juice, garlic, lemon zest, salt, black pepper, red pepper flakes and herbs. until well combined. set the marinade aside. next, slice the eggplant into even slices about ¼” ⅓” thick.
Grilled Italian Eggplant Antipasto Summer Grilling Recipes Antipasto Instructions. use a sharp knife to trim off the ends of the eggplant and cut the eggplant into 3 4 inch thick slices crosswise. place in bowl of salted water. for the salted water: stir together 2 tablespoons of salt into 1 cup of warm water. add about 6 cups of cold water to the salt mixture and stir. This recipe celebrates the natural beauty of eggplants, transforming them into a succulent and charred delight. the perfect recipe for all of your end of the summer vegetables and herbs. preheat your grill to medium high heat. slice eggplant into rounds about 1 2 inch thick. Wash and strain the arugula and put it into a bowl before adding 2 teaspoons of the dressing and mixing it through. this is the garnish for your italian grilled eggplants. heat up your grill skillet to a medium high heat. using kitchen paper, gently pat down the eggplants which will have created water from the salt. Directions. preheat an outdoor grill for medium high heat and lightly oil the grate. brush eggplant lightly with some of the olive oil on both sides. stir together remaining olive oil, garlic, and salt in a small bowl until combined; set aside. arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and.
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