Preparation:
To cook the eggplant: line a grill tray with aluminum foil and preheat the grill.
Lay the eggplant slices in a single layer and brush liberally with a mixture of olive oil, garlic and salt.
Grill the eggplant until the flesh is golden in the center and a little charred on the edges.
Turn the slices, brush with the oil Mixture and grill as before, removing the slices to a shallow vessel as they are cooked and continuing as before until all the eggplant is cooked.
Pour over the cooking juices and reserve until required.
To serve: pile the eggplant on a platter and serve as part of an antipasto, with Fava Bean Puree, or as a contorno or vegetable side dish with Roast Leg of Lamb with Rosemary and Wine Vinegar.
Cooking must be done with great care and love, sometimes it demands time.
Bon appetit, Exec. Chef Magnus Johansson. |
