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Ingredients
- The Italians often fry the eggplant, but I prefer to grill it. You can use an outdoor grill or a panini grill. Serve this dish as part of an antipasto or as a side dish.
- 2 pounds eggplant, preferably the long Japanese variety
- 1/4 cup extra virgin olive oil
- Salt to taste
- 1/2 to 1 teaspoon red pepper flakes (to taste)
- 2 tablespoons chopped fresh mint
Preparation
Step 1
1. Prepare a hot outdoor grill, or preheat a panini grill. Slice the eggplants about 1/2 inch thick for panini grills, thinner for outdoor grills. Brush with olive oil and sprinkle with salt. Grill for two to three minutes on each side (or about three minutes in a panini grill) until tender. Remove from the heat, and place in a bowl. Cover the bowl tightly, and leave for 15 minutes, allowing the eggplant to continue to steam and soften.
2. Arrange the eggplant slices on a platter. Taste and adjust salt, sprinkle with the red pepper flakes and the mint, and serve.
Advance preparation: You can prepare this dish several hours to a day ahead. The flavors will intensify.