Zucchini e melanzane sott’olio’ or...

by ExperiencePlus! - Tuesday, July 27, 2010

Zucchini e melanzane sott’olio’ or "eggplant and zucchini marinated in olive oil"

Zucchini e melanzane sott'olio'


Use the fatter or rounder eggplants, and cut into slices about 1 inch thick. Salt

them and drain them for at least half an hour. Wash the slices of and pat them

dry. Grill them until soft, but not mushy.


Cut and grill the zucchini slices.

In the meantime, prepare a mixture of olive oil, minced garlic, rosemary,

parsley and salt. Spoon this mixture over the grilled slices when still warm

and let cool and ‘marinate’ for a few hours at least. They should be eaten

cool, but not refrigerator-cold. Before serving, you may sprinkle some more

salt and a bit of olive oil, if the slices look or taste too dry.



Buon appetito!