Grilled Eggplant With Marjoram Sauce (Melanzana Alla Griglia Con Maggiorana)
This recipe features tender slices of eggplant grilled to perfection and topped with a flavorful marjoram sauce. The eggplant is first salted to remove any bitterness, then grilled to a beautiful golden brown. The zesty marjoram sauce adds a burst of fresh flavors, making this dish a delightful addition to any meal. Serve this dish warm or at room temperature for a delicious and satisfying experience.
— Constant Cookbook
Ingredients
- 2 eggplant, each about 12 oz., cut crosswise into
- slices 1/2 inch thick
- Salt, to taste
- 1/4 cup extra-virgin olive oil, plus more for
- brushing
- 2 Tbs. chopped fresh marjoram
- 1 garlic clove, minced
- 1/4 tsp. grated lemon zest
- Freshly ground pepper, to taste
Instructions
- Layer the eggplant slices in a colander, sprinkling each layer with salt. Top with a plate and a heavy weight such as a pot. Let stand for 1 hour to drain off the bitter juices. Rinse off the salt and pat the slices dry with paper towels.
- Prepare a fire in a charcoal grill or preheat a broiler.
- To prepare the marjoram sauce, in a small bowl, stir together the 1/4 cup olive oil, marjoram, garlic, lemon zest and pepper. Set aside.
- Brush the eggplant slices on both sides with olive oil. Place on the grill rack or on a broiler pan and grill or broil, turning once, until browned and tender, about 5 minutes per side.
- Arrange the eggplant slices, overlapping them, on a serving plate. Spoon on the marjoram sauce and let stand until serving. Serve warm or at room temperature. Serves 6.
Comments
No comments found.