Grandma used to make them in Summer, when eggplants are in season and they have no seeds. She used to put them in jars also, preserved with oil for the winter. However, she was famous for her tomatoes passata, every year she spent 4 days doing it and she had so many jars in her pantry. I miss her and I miss these old traditions.
All that you need is some music or movie,or as she used to, watch some soap opera like “Beautiful”, because grilling eggplants take time. They can last up to one week in your fridge, or 6 months if you decided to preserved them in oil.
I got my grill pan “GRILLA” from ikea 3 years ago ( around 10 €), it is still in perfect condition. I use vinegar to clean it :)
Time: 30 minutes
- 4 aubergines
- 4 cloves garlic
- 1 fresh red chili pepper (with/out seeds, up to your spicy taste)
- fresh basil, fresh mint
- 2 tea spoons oregano,salt
- 2 tbs balsamic vinegar ( for the preservers use regular white one, from grapefruit)
- 4 tbs olive oil
1. Pre-heat your grill pan with medium-high heat and spread some salt on it.Doing so, the eggplants slices won’t get sticked.
2. While the grill is warming up,wash and cut the eggplants in 1 cm thick slices. Thicker they are, longer they have to grill both sides, certain I don’t want that !
3. While your eggplants are grilling, let’s make the dressing: in a bowl mix 4 tbs olive oil, 2 tbs balsamic vinegar, 4 garlic cloves and red chili-pepper very fine cut, 2 teaspoons oregano, mint and basil fresh leaves, as much as you like.
4. Each time a slice will be ready, put it in the bowl so it can soak the dressing up. Each time another round of eggplants will be cooked and added to the bowl, do not forget to stir them. It could seem that the dressing won’t be enough, but, as long as you see them changing color and turning more brown ( because of the black balsamic vinegar), trust me, it is good enough :)
and Buon appetito!