Grilled eggplants or zucchini
When we were in Italy recently visiting our daughter and her family, we were invited to eat in the home of Becky's friend, Marina. She is a wonderful Italian lady and is an excellent cook. This is one of the dishes she served and she has given me permission to use her recipe.
1. Slice the vegetables 1 cm thick. For the eggplants, soak them in salt for 1 night.
2. Grill them in a heavy iron grill on the hob. ( I am not sure what the hob is. I will just use the skillet on my stove.)
3. Put in a dish sprinkling each layer with salt, olive oil, vinegar and, if liked, mashed garlic and basil leaf or parsley. It is possible to make 1 or 2 days in advance. They keep well in the fridge covered with film.
Marina fixed both zucchini and eggplant for us. They were equally delicious. I had never eaten eggplant that I liked until I ate hers. It was fantastic!! Thanks, Marina.
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