Grilled eggplant with mint, garlic and chilli. Eggplants are one of my favorite vegetables in the grilled version. But often the risk is to make them remain a little rubbery and dry. So I usually keep them in an airtight container, first sprinkling them with a drizzle of oil flavored with something that go well with this vegetable. An example is this really delicious version with mint, garlic and chilli. The result is very aromatic and slightly spicy, for a dish that is both simple and delicate, but not too lacking in taste.
This dish is excellent both as an appetizer and as a cold side dish. It also goes very well with other cold dishes in the case of a buffet lunch, or with a nice grilled meat or fish with friends.
Grilled eggplant with mint, garlic and chilli
Ingredients: (6-8 people)
- 2 large eggplants
- 3-4 garlic cloves
- 2-3 sprigs of fresh mint
- 4-6 dried chillies (or 1-2 fresh)
- 50ml olive oil + to taste to brush
- 1 pinch of fine salt
Directions:
- Start by preparing the dressing and pouring about 50ml of olive oil into a bowl (extra virgin is fine too, but not excessively tasty).
- Then add the peeled and thinly sliced garlic, the chillies whole or sliced, if fresh, a pinch of salt and the mint coarsely chopped with a knife. Mix everything well and set aside waiting to season the aubergines.
- At this point, wash the aubergines, remove the top and a thin slice from the bottom as well and then cut into slices between 0.5-1cm depending on the compactness of the aubergine.
- Heat a pan suitable for grilling and lightly brush the aubergines with oil before placing them on the hot surface. The veil with which you brush them must be very thin.
- Cook them 3-4 minutes per side. When you see that they have softened and have visible grill marks, but not too pronounced, remove them from the pan and allow to cool slightly.
- Then start storing in an airtight container, adding a spoonful of flavored oil to each layer and putting also a little mint, garlic and chilli pepper each time.
- Continue like this with all the aubergines and then put them to rest in the refrigerator for at least 3-4 hours, or even better overnight, before enjoying them.
