Cold Barbecued Eggplant Melanzane Alla Campagnola Recipe

Cold Barbecued Eggplant Melanzane Alla Campagnola Recipe. Rinse eggplant slices under running cold water to wash off all the salt. Soak the aubergine rounds in the salted water to cover (add more cold water if needed) for an hour.

Cooking with Manuela Light and Fresh Eggplant Parmesan from cookingwithmanuela.blogspot.com

I adapted this for the bbq rather then fried. It is best eaten cold. I adapted this for the bbq rather then fried.

Rinse Eggplant Slices Under Running Cold Water To Wash Off All The Salt.

It is best eaten cold. 4 eggplants 4 tablespoons flour, to coat the eggplants vegetable oil, for frying 500 ml (2 1/8 cups) tomato purée extra virgin olive oil 1 clove of garlic a few basil leaves 150 grams (5 1/4 oz) mozzarella fiordilatte, cubed 3 eggs, beaten 100 grams (1 cup) parmigiano reggiano, grated instructions Preheat a charcoal or gas grill.

Remove From The Water And Squeeze Out Any Excess Water.

By now, the eggplant slices should have started to sweat. I adapted this for the bbq rather then fried. Preheat the oven to 400 degrees f.

Tip The Cutting Board So It.

To enjoy this dish at it's best, leave it for 7 to 8 hours in the fridge. Deep fry eggplant until golden, 2 to 3 minutes per side. Meanwhile, mix the marinade ingredients together in a mixing bowl.

Add Only Enough Eggplant Slices To Cover The Bottom Of The Pan In A Single Layer.

I adapted this for the bbq rather then fried. Add 1.5 liters of cold water. It is best eaten cold.

Preheat The Oven To 350°F.

Recipe summary cold barbecued eggplant (melanzane alla campagnola) my aunt's recipe from the 'old country' (italy) is a delightful way to use eggplant. Cold barbecued eggplant (melanzane alla campagnola) my aunt's recipe from the 'old country' (italy) is a delightful way to use eggplant. Directions step 1 place eggplant slices on a large cutting board and sprinkle both sides with salt.

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