Grilled Eggplants Quick and easy recipe
Grilled Eggplants : a perfect side dish for those who love aubergines. By preparing a little more, you can keep them in the fridge for a couple of days, taking them out half an hour before serving. Here in Naples the eggplant they are very popular and this recipe is an institution. Try it!
Ingredients for 4 people
- 3-4 large and long eggplants
- chili pepper
- extra virgin olive oil
- 1/2 cup of vinegar
How to make grilled aubergines
Wash and dry the aubergines, if you use purple aubergines then also remove the peel to make them softer, if instead you use the striped aubergines you can also avoid peeling them since the outside is thin, and cut them into slices half a centimeter thick, let them heat a grill pan and cook the slices for a few minutes on each side
be careful not to cut them too thin otherwise they will blacken immediately. Layer the grilled aubergines in a baking dish and add a cup of water and vinegar (1 part of water and 1 part of vinegar), let the aubergines rest for about an hour in this mixture, after half an hour, turn the aubergines putting those of the lower layers on top, so that the water and vinegar get everywhere.
After an hour, drain the aubergines, press them a little with a fork (without breaking them) in order to remove all the water and vinegar, add the oil to cover the aubergines, add a clove of garlic cut into slices, a chilli pepper and chopped parsley. Cover with cling film and leave to flavor for at least an hour before serving. And your grilled aubergines are ready. Enjoy your meal!
WINE PAIRING: “Campi Flegrei Rosso”, or a “Solopaca Rosso”.
For the wine pairing I consulted the site:www.bodegasdevino.org
Enjoy your meal!