Melanzane alla Griglia
Total cook time: 30 – 60 min (depending on a quantity of aubergines and the quality of a grill pan you use:)
Before you start make sure you have:
- Garlic (chopped)
- Olive oil
- Balsamic vinegar
- a few mint leaves
Sprinkle them with salt and leave for 30-60 min to release the water.
I usually put them in a “standing” position:) using a tall sauce pan. You can also use a chopping board, just make sure one side in higher than the other and the water can flow down.
Put your good proper heavy grill pan on fire. It must be very hot before you approach it with your aubergines!
Put on a hot grill and leave for a minute before you start checking if the are getting ready by lifting them and looking at the downside:). ATTENTION. No oil is used at this stage! But the secret is: nothing gets stuck to the pan if it is really hot and you dont start disturbing whatever you grill straight away.
Once the aubergines are done from both sides you take them out and let cool down while grilling the rest.
Now take a plastic container and put a layer of aubergines on the bottom. Cover with olive oil and sprinkle with finely chopped garlic and balsamic vinegar. Add some mint. Another layer – olive oil, garlic and balsamic, mint. And so on.
Attention! This is exactly the case when LESS is MORE! Be careful with garlic, balsamic and especially mint – put literally “some”, a little and later add if you think it is not enough. The only ingredient which cannot be “too much” in this dish is Olive Oil! Yes you can cover the aubergines “with the head” 🙂
Keep in the container, serve on a plate. Or on a piece of grilled bread – it will become a bruschetta!
* After you’ve made it a few times and know the taste quite well, try a bit different recipe:
from the above list minus (-) garlic and plus (+) finely grated zest and juice of one lemon and 1-2 teaspoons of sugar.
Let me know what you prefer!!
If you haven’t been to heaven for a while – make a Caponata and you will go straight there! (guaranteed)
here is the CAPONATA recipe I use:
- 2 large aubergines cut into large chunks (if small – will absorb the oil too fast)
- dried origano
- one red onion finely chopped
- 2 cloves of garlic finely chopped
- a bunch of fresh parsley
- 2 spoons of salted capers
- a handful of green olives (stones removed)
- 5 large tomatoes roughly chopped
- tomato concentrate (3-4 table spoons)
- herb vinegar
Preheat a large pan with some olive oil. Add aubergines and oregano, salt and toss around (the aubergines have to be covered with the oil). Cook on a hight heat for 5 min. When the aubergines are golden, add the onion, garlic and parsley. Cook for another 2 min. Fell free to add more oil if you see it is necessary. add the capers (rinse them before – they can be too salty!), add the olives and (!) herb vinegar! I didnt have it so I used a white wine vinegar – still came out great! In a couple of minutes add the tomatoes, tomato concentrate and simmer for about 15 min till tender and all the tastes blended together. Taste and add more salt, pepper, or vinegar. sprinkle with olive oil and a some chopped fresh parsley.
Peperoni alla Griglia
- Peppers (yellow, red)
- fresh parsley chopped
Preheat the oven. Put peppers (as they are! no cleaning!) on the tray and put in the oven. Take them out only when they look very sad, wet (the water comes out) and the skin is black.
We need to get rid of the peppers’ skin. To make it easier I normally put them in a plastic bag for a while
Try and if the skin can be taken off easily, take it off all the peppers. Slice the peppers. Or better tear them with your hands in stripes.
Put them in a plastic container. Add salt, parsley and olive oil. I usually cover them with the head 🙂
They are amazing! Bon Appetito!!
P.S. I know Italians wouldnt like that (it is against the law to play with the food in Italy) but instead of parsley you can add dry oregano!! I love it!!