La aubergine it is an ingredient present in many dishes of Mediterranean cuisine, such as pasta alla Norma, parmigiana and many others.
Grilled aubergines are a light and tasty side dish, easily combined with both meat and fish, but which also go very well with cheeses and cured meats.
For this dish there are various versions of seasoning, based on your personal taste, you can also season it with garlic, thyme or parsley and chilli pepper, but today's recipe includes different seasonings, because I like it better.
Here are the ingredients
- Eggplant 3
- 1 sprig of fresh mint
- vinegar
- extra virgin olive oil
- sale
How to prepare roasted aubergines
per ottenere perfect roasted aubergines it is necessary, first of all, to remove the peel, but, if you like, you can leave it.
The second step is to cut slices about half a centimeter thick. A thinner slice risks burning easily, while if it is too thick it will cook differently from the other slices, so make sure they are all the same thickness.
As soon as they are equally grilled on both sides, place them in a container and season them, one layer at a time, with a sprinkling of fine salt, a light splash of vinegar, a drizzle of oil and a few mint leaves.
The last layer should be covered with a more abundant quantity of oil and then closed with tissue paper or a lid.
This recipe is easy and quick and, to enjoy them at their best, it is advisable to let them rest, after seasoning them, for at least an hour in the refrigerator.
If stored in an airtight container they are easily transportable to a friend's house, to a picknik or even to the beach.
Try them also inside a sandwich topped with tomato and cheese, you'll be licking your chops. Try it to believe it!
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