Cold Barbecued Eggplant (Melanzane Alla Campagnola)

My aunt's recipe from the 'Old Country' (Italy) is a delightful way to use eggplant. I adapted this for the BBQ rather then fried. It is best eaten cold. Takes time but it will not disappoint. To enjoy this dish at it's best, leave it for 7 to 8 hours in the fridge.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 136 Calories

Ingredients

• ½ cup olive oil
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, or more to taste, minced
• coarse sea salt
• 4 large eggplants, cut into 1-inch slices
• 4 leaves fresh basil, finely chopped
• 3 leaves fresh mint, finely chopped
• 1 sprig fresh parsley, stem removed and finely chopped

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Place eggplant slices on a large cutting board and sprinkle both sides with salt. Tip the cutting board so it drains into the sink and allow to sit for 1 hour to draw out the bitter juices.

Step 3

Rinse eggplant to remove salt, place on a clean kitchen towel, and dry fully.

Step 4

Lay eggplant on the preheated grill and cook until golden-brown, 10 to 12 minutes, turning halfway.

Step 5

While the eggplant is cooking, combine basil, mint, garlic, and parsley in a small bowl.

Step 6

Arrange browned eggplant slices on a serving dish. Sprinkle garlic and herb mixture over top, and drizzle with olive oil. Allow to cool to room temperature before serving.