Cold Barbecued Eggplant (Melanzane Alla Campagnola)

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.

Step: 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.

Step: 2

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

Step: 3

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

Step: 4

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

Step: 5

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

Step: 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.

Per Serving: 136 calories; protein 2.4g; carbohydrates 13.3g; fat 9.5g; sodium 165.7mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .