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!
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
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.
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
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 🙂
TAKE A LOOK AT THIS
baby artichoke in oil italian way
PRINTABLE VERSION
- 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
- 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. - 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. - 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!
Rosa says
03/26/2017 at 8:52 amEggplant is one of my favourite vegetables. This sounds absolutely delicious! Thanks for sharing this recipe!
Filippo Trapella says
03/26/2017 at 8:55 amthanks Rosa!
Elisa says
08/28/2017 at 8:38 pmWe 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!
Filippo Trapella says
08/29/2017 at 5:05 amThanks Elisa!
Let me know if you like some other recipes of mine
Gayane says
11/14/2018 at 4:26 pmOmggg 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
Filippo Trapella says
11/14/2018 at 7:04 pmWow Gayane thanks so much!
let me know 🙂
Happy cooking
F.