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Grilled Eggplants with Fresh
Mint and Balsamic Vinegar
Flavorful, fresh and healthy. The combination
of the eggplant, mint and Fiorucci Balsamic Vinegar is memorable,
and will become a family
favorite. Either of our products, Fiorucci Riserva Balsamic Vinegar
or Fiorucci Traditional Balsamic Vinegar, will work in this recipe.
Especially delicious as a side dish with lamb.
Ingredients:
- 2 small eggplants
- salt
- 6 teaspoons extra-virgin olive oil
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Directions:
- Cut the eggplants across into ½-inch thick slices.
Place them in a colander, sprinkle with salt and leave to drain
for about 30 minutes.
- Pre-heat grill.
- Rinse the eggplants and pat dry with paper
towels. Brush them with a little of the olive oil, place on
top of the preheated grill
and cook for 5-6 minutes on each side until charred and tender.
- Meanwhile, whisk the rest of the oil, the vinegar,
mint, garlic and a little salt.
- Dress the eggplants with this
mixture while they are still
hot. Set aside to cool. Serve with roasted as a first
course or a side dish.
Serves 4 as a first course or a side
dish
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