MELANZANE ARROSTITE

ROASTED EGGPLANTS are the perfect side dish to accompany grilled meats, or to use as an appetizer with fresh bread or crackers. You can also use them to add extra flavor to your cold cut sandwiches (try them with imported Prosciutto!).

When selecting the eggplants, please refrain from buying the huge ones readily available in American supermarkets. Instead, look for what are commonly called Italian eggplants or for the Holland eggplants, which are smaller but most importantly do not contain so many seeds.
For this dish you may choose to peel the eggplants or leave the skin on. Try them both ways to find out how you like them best.

INGREDIENTS:

Eggplants
Extra-virgin olive oil
Balsamic Vinegar
Minced garlic
Chopped parsley
Hot pepper flakes
Salt
Oregano

Wash the eggplants, dry them and remove the ends. Slice them  ( about half of a 1/4 in).
Lightly roast them, either on the grill or on a cast iron frying pan.

Assemble them in a pyrex dish: make one layer of eggplants and dress with salt, hot pepper flakes, garlic, parsley, oregano, abundant olive oil and some balsamic vinegar.
Make several layers.
The trick to this dish is to almost submerge the eggplants in olive oil.