philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Gluten Free / GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and olive oil sauce)

GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and olive oil sauce)

03/20/2017 by Filippo Trapella 6 Comments

 Grilled eggplants is a very common dish, but I you desire a particular way to make them follow this recipe! I love to prepare my grilled eggplants marinated with Salmoriglio, a sauce composed of lemon, fresh herbs, and lemon juice. This recipe is also an excellent Idea to save the leftovers vegetables after a barbecue party!

GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and oil sauce)

If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy 🙂

  • 1 big eggplant
  • 75 oz (22 g) fresh oregano leaves
  • 75 oz (22 g) fresh mint leaves
  • 1 clove garlic
  • 1/2 cup (120 ml) lemon juice
  • 2 tbsp rock salt
  • 1 cup (240 ml) water
  • 1 cup (240 ml) extra-virgin olive oil
  • 3 pinches table salt
  • 1 sprinkle black pepper

GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and oil sauce)

PREPARING THE EGGPLANT

Reduce the eggplant into slices 1/2 inches thick, then season with 2 tbsp of rock salt. Now, place the slices 2 hours in a colander on a bowl, and let the eggplant strain their bitter, dark juice. Gently, press down and stir the eggplant occasionally to speed up the process. Finally, wash the eggplant and discard any trace of rock salt, then dry them with paper towels pressing down gently.

GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and oil sauce)

SALMORIGLIO MARINADE

Salmoriglio is a traditional Italian marinade made with some variation in Southern-Italian regions. It is very easy to prepare and typical to flavor fish, meats, and vegetables.

To read the whole history and tips of Salmoriglio, click here!

Today we prepare a Salmoriglio with fresh mint, oregano, and lemon juice. First, rinse the herbs, then mash them with a pestle along with the garlic. Now, combine the lemon juice with water, and olive oil, then add the herb and garlic paste, and salt, and black pepper. Whisk Salmoriglio until consistent.

Alternatively, combine all the ingredients in a blender and mix until consistent.

GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and oil sauce)

GRILLED EGGPLANTS

Grill the eggplant slices with a hot grilling pan a couple of minutes per side, until cooked but still in shape. Once finish to cook all the eggplant, pour the slices in a bowl and cover with the Salmoriglio marinade. Store the bowl eventually in the fridge and marinate at least 24 hours, up to 2 days. Serve the grilled eggplants at room temperature, seasoned with a few spoon of marinade along with fish or meats, like pan-seared swordfish or lamb stew, or simply as a vegetarian appetizer!

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and oil sauce)

TAKE A LOOK AT THIS

baby artichoke in oil italian way

baby artichoke in oil italian way

PRINTABLE VERSION

5.0 from 3 reviews
GRILLED EGGPLANTS MARINATED WITH SALMORIGLIO (lemon and oil sauce)
 
Print
Cook time
20 mins
Total time
20 mins
 
Author: Filippo Trapella - philosokitchen.com
Recipe type: side
Cuisine: Italian
Serves: 4
Ingredients
  • 1 big eggplant
  • 75 oz (22 g) fresh oregano leaves
  • 75 oz (22 g) fresh mint leaves
  • 1 clove garlic
  • 1/2 cup (120 ml) lemon juice
  • 2 tbsp rock salt
  • 1 cup (240 ml) water
  • 1 cup (240 ml) extra-virgin olive oil
  • 3 pinches table salt
  • 1 sprinkle black pepper
Instructions
  1. PREPARING THE EGGPLANT
    Reduce the eggplant into slices ½ inches thick, then season with 2 tbsp of rock salt. Now, place the slices 2 hours in a colander on a bowl, and let the eggplant strain their bitter, dark juice. Gently, press down and stir the eggplant occasionally to speed up the process. Finally, wash the eggplant and discard any trace of rock salt, then dry them with paper towels pressing down gently.
  2. SALMORIGLIO MARINADE
    Salmoriglio is a traditional Italian marinade made with some variation in Southern-Italian regions. It is very easy to prepare and typical to flavor fish, meats, and vegetables.
    Today we prepare a Salmoriglio with fresh mint, oregano, and lemon juice. First, rinse the herbs, then mash them with a pestle along with the garlic. Now, combine the lemon juice with water, and olive oil, then add the herb and garlic paste, and salt, and black pepper. Whisk Salmoriglio until consistent.
    Alternatively, combine all the ingredients in a blender and mix until consistent.
  3. GRILLED EGGPLANTS
    Grill the eggplant slices with a hot grilling pan a couple of minutes per side, until cooked but still in shape. Once finish to cook all the eggplant, pour the slices in a bowl and cover with the Salmoriglio marinade. Store the bowl eventually in the fridge and marinate at least 24 hours, up to 2 days. Serve the grilled eggplants at room temperature, seasoned with a few spoon of marinade along with fish or meats, like pan-seared swordfish or lamb stew, or simply as a vegetarian appetizer!
3.5.3226

GRILLED EGGPLANT MARINATED WITH SALMORIGLIO (lemon and oil sauce)

Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Sides, Vegan, Vegetarian Tagged With: eggplants, garlic, healthy, italian, lemon, marinade, salmoriglio, sauce, side, Southern-Italian, vegan, vegetarian

« KUNG PAO CHICKEN RECIPE & HISTORY – all you need to know!
EGG MUFFINS ITALIAN STYLE with mushrooms, asparagus and Pancetta »

Comments

  1. Rosa says

    03/26/2017 at 8:52 am

    Eggplant is one of my favourite vegetables. This sounds absolutely delicious! Thanks for sharing this recipe!

    Reply
    • Filippo Trapella says

      03/26/2017 at 8:55 am

      thanks Rosa!

      Reply
  2. Elisa says

    08/28/2017 at 8:38 pm

    We have a ton of aubergines in the garden of the restaurant I work at, and fresh mint and oregano, and I’m most definitely going to make this for staff lunch, along with bread and wine. This is exactly why I love Italian cuisine. Simple and enchanting. Thank you!

    Reply
    • Filippo Trapella says

      08/29/2017 at 5:05 am

      Thanks Elisa!
      Let me know if you like some other recipes of mine

      Reply
  3. Gayane says

    11/14/2018 at 4:26 pm

    Omggg what a pro website…im armenian and i love italian foods ill make this tomarrow im gonna buy things for this…im so excited im in love with delicious foods and desserts! haha

    Reply
    • Filippo Trapella says

      11/14/2018 at 7:04 pm

      Wow Gayane thanks so much!

      let me know 🙂

      Happy cooking

      F.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress