Sprinkle ½ teaspoon of the salt over the eggplant and let sit, in a colander, in the sink, for about 30 minutes. Whisk together the olive oil, vinegar and the oregano. Let it rest. Wipe the eggplant surfaces of all the salt and moisture on them. Brush the eggplant cut surfaces with the vinegar and oil mixture.
This is something I remember the “old folks” (grandparents) doing outside during the summer . . . And long before gas grills were on the scene. They used charcoal and grilled them perfectly. I can remember our neighbor’s, the Campagnino’s. He would set up an old bucket he punched holes in, and use wood to start a fire. Then Mrs Campagnino would grill the eggplant . . . even in the dead of winter out their backdoor.
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