Melanzane Grigliate
The simplest Italian way with aubergine — melanzane grigliate, sliced aubergines grilled on a cast-iron griddle until charred with beautiful dark lines, then dressed with olive oil, garlic, fresh basil and sometimes a splash of red wine vinegar. Served as a contorno (side dish) or antipasto throughout southern Italy. The charring is what makes this exceptional.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Slice aubergines 1cm lengthways. Salt lightly; rest 10 minutes; pat dry.
About 4 min
Heat a cast-iron griddle to very high heat. Brush aubergine slices lightly with olive oil.
About 9 min
Grill in batches 3–4 minutes per side until dark grill marks appear and the aubergine is completely cooked through and soft. Do not undercooked.
About 9 min
Layer warm aubergine on a platter. Scatter sliced garlic over each layer.
About 9 min
Dress with olive oil, vinegar and season. Add basil and mint. Rest 15 minutes before serving. Better eaten at room temperature than piping hot.
About 3 min
Nutrition per serving (estimate)
- Calories
- 120
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 9 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 280 mg
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Recipe by Boon Tools.