My aunt's recipe from the 'Old Country' (Italy) is a delightful way to use eggplant. I adapted this for the BBQ rather then fried. It is best eaten cold. Takes time but it will not disappoint. To enjoy this dish at it's best, leave it for 7 to 8 hours in the fridge.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant slices on a large cutting board and sprinkle both sides with salt. Tip the cutting board so it drains into the sink and allow to sit for 1 hour to draw out the bitter juices.

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  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Rinse eggplant to remove salt, place on a clean kitchen towel, and dry fully.

  • Lay eggplant on the preheated grill and cook until golden-brown, 10 to 12 minutes, turning halfway.

  • While the eggplant is cooking, combine basil, mint, garlic, and parsley in a small bowl.

  • Arrange browned eggplant slices on a serving dish. Sprinkle garlic and herb mixture over top, and drizzle with olive oil. Allow to cool to room temperature before serving.

Nutrition Facts

136 calories; protein 2.4g 5% DV; carbohydrates 13.3g 4% DV; fat 9.5g 15% DV; cholesterolmg; sodium 165.7mg 7% DV. Full Nutrition