Eggplant, so good on its own, is also a culinary chameleon, absorbing herbs and spices to become any number of different dishes. In Romagna, palm-sized slices are steeped in garlic, basil, parsley and olive oil before grilling over hot coals. Eaten either hot or at room temperature, this is one of those simple, but ultimately satisfying dishes that goes with almost anything and is so good eaten on its own.
- 2 medium eggplants (2 to 2-1/4 pounds), sliced vertically into 1/4-inch thick slices
- about 2/3 cup extra-virgin olive oil
- 4 large cloves garlic, minced
- 1/2 tightly-packed cup each fresh basil and Italian parsley leaves, minced
- 1/8 teaspoon freshly ground black pepper salt to taste
- Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
- Heat grill to medium. Oil grate lightly.
- Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning.
- Transfer the finished slices to a platter and serve.
Recipe and photo courtesy of Hudson Valley Regional Farmers Market
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