Grilled Eggplant
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggplant (petonciani)
- salt
- pepper
- olive oil
Instructions
- Halve the eggplant lengthwise, unpeeled, and score the cut flesh in a crosshatch.
- Season with salt, pepper, and oil; set skin-side down on the grill.
- Cover with a lid or iron pan and cook with heat above and below, no turning needed.
- Brush again with oil at the halfway point; cook until the flesh is soft.