Grilled Eggplant with Marjoram Sauce (Melanzana alla Griglia con Maggiorana)
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.
- 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
- 2 Tbs. chopped fresh marjoram
- 1 garlic clove, minced
- 1/4 tsp. grated lemon zest
- Freshly ground pepper, to taste
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.