Grilled aubergine appetiser (antipasto di melanzane grigliate, region Calabria)

Ingredients (4/6 servings)

4 big aubergines

4 cloves of garlic

1 bunch of fresh basil (as an alternative use deep-frozen one)

2 tbsps of apple vinegar

half a glass of extra virgin olive oil

salt

slices of rustic bread (for ex.: pane toscano or pugliese)

Preparation

Slice the aubergine lengthwise, sprinkle them with salt and let them release the bitter liquid for about two hours.

Meanwhile finely chop the garlic and the basil and mix them to the olive oil, the vinegar and the salt. Mix well together to obtain a sauce.

Wash the aubergine, dry them and cook them on the grill for few minutes. Soak them in the sauce and place them on a plate. Let them rest for al least 10 hours in the fridge and serve with toasted rustic bread.

  

Second option

Ingredients (4/6 servings)

4 big aubergines

4 cloves of garlic

1 bunch of fresh parsley (as an alternative use deep-frozen one)

half a glass of extra virgin olive oil

salt

slices of rustic bread (for ex.: pane toscano or pugliese)

Preparation

Slice the aubergine lengthwise, sprinkle them with salt and let them release the bitter liquid for about two hours.

Meanwhile finely chop the garlic and the parsley and mix them to the olive oil and the salt. Mix well together to obtain a sauce.

Wash the aubergine, dry them and cook them on the grill for few minutes. Soak them in the sauce and place them on a plate. Serve immediately with rustic bread.