Fette Di Melanzane Ripiene Alla Griglia
Nutrition
Calories: 200 kcalCarbohydrates: 9 gProtein: 12 gFat: 23 gSaturated Fat: 11 gCholesterol: 20 mgSodium: 234 mgFiber: 7 gSugar: 7 gVitamin A: 4.1 IUCalcium: 216 mgIron: 7 mg
Ingredients
- 1 lb eggplant trimmed and cut crosswise into 12 slices
- 1/3 cup extra-virgin olive oil q.b.
- 2 each Garlic cloves peeled and minced
- ½ teaspoon dried red pepper flake
- 1 tsp dried oregano
- 1 dash Black pepper ground
- About 4 oz pecorino fresco or 4 oz mozzarella and about 1/2 cup grated pecorino cheese
Instructions
- Leave the skin on the eggplant slices. Brush both surfaces with some of the olive oil. Lay half of the slices out in a row.
- Divide the garlic and scatter it on the eggplant slices. Scatter on the red pepper flakes, oregano, and black pepper.
- Slice the cheese very thin (no matter which kind you are using) and lay it on the sliced eggplant. If using the mozzarella and pecorino, add the mozzarella and sprinkle on lots of pecorino.
- Brush the other slices of eggplant top and bottom with oil and place them on top of the filling to make a sandwich.
- Put the sandwiches over medium-hot coals, or preheat the broiler for 10 minutes and place them about 2 inches from the heat. Grill or broil until the eggplant softens and gets beautiful scorch marks all over. Turn the sandwiches over carefully with a spatula or tongs and cook the other side. If the sandwiches seem to be a little dry, brush on a bit more oil. Total cooking time should be 8 to 10 minutes.
- Serve hot. As a variation, just before serving you can splash on the tiniest amount of good red-wine vinegar, about 1/2 teaspoon for each sandwich.