Melenzane alla Griglia
Balsamico, Extra virgin olive oil, basil and mint
Ingredients
1 kg dark purple eggplant
100 ml olive oil
100 ml extra virgin olive oil
2 cloves of garlic thinly sliced
10 basil leaves
10 mint leaves
1 pinch of dry red chilli optional
Salt
Pepper
Wash the eggplant thoroughly and if you do not have a slicer, you need to slice them as thin as possible. Whisk the olive oil, salt and pepper in a small bowl. Place a griddle pan on the stove and once hot, brush the sliced eggplant with the olive oil mix, grill the eggplants on both sides without burning and once ready remove from the griller and arrange on a large plate. Once all the eggplant are grilled and arranged on the plate, slice the garlic, thinly cut the basil and mint and garnish, drizzle with the extra virgin olive oil, Balsamico, freshly ground salt and pepper, let marinate for 30 to 45 minutes and serve