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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Grilled Eggplant with Marjoram Sauce (Melanzana alla Griglia con Maggiorana)

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Eggplant with Marjoram Sauce (Melanzana alla Griglia con Maggiorana) Empty Grilled Eggplant with Marjoram Sauce (Melanzana alla Griglia con Maggiorana)

    Post by Lobo Sat 23 Jan 2016, 10:04 pm

    Grilled Eggplant with Marjoram Sauce (Melanzana alla Griglia con Maggiorana) Img66l
    Grilled Eggplant with Marjoram Sauce (Melanzana alla Griglia con Maggiorana)
    Grilled Eggplant with Marjoram Sauce (Melanzana alla Griglia con Maggiorana) Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 6
    Mela insana, "mad apple," was the name given to eggplant by early Italian botanists because it was believed the vegetable was poisonous and capable of causing insanity. Eggplant was cultivated for the beauty of its flowers and glossy fruits rather than for the kitchen. Today, there are many varieties of eggplant, both solid and striped, in a rainbow of skin colors, including purple, violet, white and green.

    Salting eggplant is a precautionary step to eliminate bitter juices. If your eggplant is very fresh, you can skip this step. Fresh marjoram complements grilled eggplant. If it is not available, fresh basil, parsley, mint or oregano are delicious alternatives.






    • 31

    Ingredients:


    • 2 eggplant, each about 12 oz., cut crosswise into
        slices 1/2 inch thick
    • Salt, to taste
    • 1/4 cup extra-virgin olive oil, plus more for
        brushing
    • 2 Tbs. chopped fresh marjoram
    • 1 garlic clove, minced
    • 1/4 tsp. grated lemon zest
    • Freshly ground pepper, to taste

    Grilled Eggplant with Marjoram Sauce (Melanzana alla Griglia con Maggiorana) Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, full-bodied red wines from our Wine Club.

    Directions:

    Layer the eggplant slices in a colander, sprinkling each layer with salt. Top with a plate and a heavy weight such as a pot. Let stand for 1 hour to drain off the bitter juices. Rinse off the salt and pat the slices dry with paper towels.

    Prepare a fire in a charcoal grill or preheat a broiler.

    To prepare the marjoram sauce, in a small bowl, stir together the 1/4 cup olive oil, marjoram, garlic, lemon zest and pepper. Set aside.

    Brush the eggplant slices on both sides with olive oil. Place on the grill rack or on a broiler pan and grill or broil, turning once, until browned and tender, about 5 minutes per side.

    Arrange the eggplant slices, overlapping them, on a serving plate. Spoon on the marjoram sauce and let stand until serving. Serve warm or at room temperature. Serves 6.
    Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

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