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A simple and light summer side dish: grilled eggplant slices flavored with a marinade of extra virgin olive oil, garlic, and parsley. Excellent at room temperature, as a side dish for fish or meat, for dressing cold pasta, or for filling sandwiches.
Step 1 of 7: Wash and trim the eggplants, then cut them into slices.
Step 2 of 7: Place the slices in a colander, sprinkle with a pinch of coarse salt, and place a weight on top; let them rest for one hour.
Step 3 of 7: After resting, rinse the eggplants and pat them dry with paper towels.
Step 4 of 7: Grill the slices on a grill pan, cooking both sides for approximately 10 minutes, until fully cooked.
Step 5 of 7: Clean the parsley and finely chop it together with the garlic.
Step 6 of 7: Emulsify the oil with the chopped mixture in a bowl.
Step 7 of 7: Brush the grilled eggplants with the flavored oil, adjust the seasoning with fine salt, and let them absorb the flavors for one hour before serving.
| Average values | Per serving104 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 89 kJ21 kcal | 86 kJ21 kcal |
| Fat | 0.12 g | 0.12 g |
| of which saturated fatty acids | 0.02 g | 0.02 g |
| Carbohydrates | 2.71 g | 2.61 g |
| of which sugars | 2.71 g | 2.61 g |
| Fibre | 2.75 g | 2.65 g |
| Protein | 1.2 g | 1.16 g |
| Salt | 0.03 g | 0.03 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detected
