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Cold Barbecued Eggplant (Melanzane Alla Campagnola)

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"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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1 h 30 m servings 136
Original recipe yields 12 servings


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  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Rinse eggplant to remove salt, place on a clean kitchen towel, and dry fully.
  4. Lay eggplant on the preheated grill and cook until golden-brown, 10 to 12 minutes, turning halfway.
  5. While the eggplant is cooking, combine basil, mint, garlic, and parsley in a small bowl.
  6. 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

Per Serving: 136 calories; 9.5 13.3 2.4 0 166 Full nutrition

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