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Grilled Eggplant with Oregano Sea Salt

melanzane alla griglia condite
Nothing reminds me me more of summer than cold grilled eggplants with the fragrance of oregano and fresh mint, drenched in olive oil, eaten as we return from the beach
4 Medium sized eggplants, about 900 gm

RAVIDA Extra Virgin Olive Oil

RAVIDA Oregano Sea Salt

RAVIDA Vinegar and Wine Must

2 cloves of new season garlic

2 stems of mint leaves

Warm a iron grill or cook on a barbecue.

Cut the eggplant into 1 1/2 cm/3/4″ slices and cook on a hot grill over low heat, about 7 minutes per side.

Move cooked slices to a serving plate and season with a pinch of Oregano sea salt, alternatively, Sea Salt and a pinch of oregano, a mint leaf and a sliver of garlic. Top with a generous pouring of olive oil and a new seth of eggplant slices as they are ready. Make a stack seasoning each batch in the same way, turning the batches upside down to absorb the seasoning. Sprinkle with a  dash of  RAVIDA Vinegar and wine Must.

Serve at room temperature or in a sandwich the following day.

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