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Happy Monday everyone!
I’ve realized that recently I’ve only been sharing pasta and baked goods recipes so today I want to share with you a quick side dish ahaha!! It’s one of those easy recipes that don’t require measurements, it’s just a simple idea that you can adapt to your liking. Anyway, who hasn’t grilled and marinated eggplants before?! No one, I would hope! Have you ever seen the white variety? The taste is the same as the common ones but they are oh so pretty! I felt like adding a touch of color so I chose red currants but alternatively you could also use pomegranate seeds (although they are certainly not in season right now).
Nothing much else to say about this dish except: happy start of summer (here in Italy it has definitely arrived and is here to stay!)
GRILLED AND MARINATED WHITE EGGPLANTS {vegan}
by Marta Giaccone
Recipe
serves 2
prep time: 10 mins, cooking time: 20 mins, total: 25 mins + rest time
2 white eggplants (or any other variety)
evo oil
salt
lemon juice
garlic
fresh coriander
fresh parsley
optional: red currants or pomegranate seeds
optional: pine nuts
Method
- Heat up a non-stick grill pan.
- In a medium bowl mix some evo oil, salt, lemon juice, finely chopped garlic and chopped coriander and parsley.
- Using a large knife slice the eggplants lengthwise (about 4mm thick). Lightly brush with olive oil.
- When the grill pan is very hot add a few slices at a time and leave until cooked through (without moving them!). flip and continue cooking.
- Place cooked slices in a large serving/oven dish or bowl and stack them, pouring a bit of the mixture between each layer.
- Cover and let marinate in the fridge for a few hours (or overnight)
- Optional: add some currants/pomegranate seeds and toasted pine nuts for some crunch.
Non ho mai provato le melanzane bianche , devo adeguarmi…ma amo le melanzane in tutte le salse! marinate top!
Concordo! Marinate sono forse le mie preferite 😀