Grilled Eggplants with Parsley Sauce

Wash the eggplants thoroughly under running water and pat them dry with a cloth. Slice them into pieces about 1 cm thick. If you prefer to remove the bitter taste, lightly salt the slices and let them rest for about 20 minutes. After this time, rinse them and dry them again.

Heat your grill or a non-stick pan over medium-high heat. If you can, you can also use a barbecue grill for an even more intense flavor.

Lightly brush both sides of the eggplant slices with some extra virgin olive oil. Place the slices on the hot grill and cook for about 3-4 minutes on each side, or until well grilled and tender. The slices should have nice dark grill marks.

In a bowl, mix extra virgin olive oil, chopped fresh parsley, and lemon juice. Add a pinch of salt and black pepper to taste, and mix everything well.

Once the eggplants are cooked, arrange them on a serving platter. Drizzle the sauce evenly over the grilled eggplants.

These grilled eggplants with parsley sauce can be served hot or at room temperature. They make a great side dish for meat or fish dishes, but can also be enjoyed as a vegetarian main course.

Enjoy! For portion adjustments based on the number of guests and any questions, we are always at your disposal.