Bruschettas, sandwiches, pasta, salads: all the ways to serve grilled aubergines: But first, here's how to choose and cook them
We suggest that you always have a lot of food within reach of the refrigerator eggplant because this is the right season. Stock up on it well grigliatele. At this point you will have a few alternatives: eat them immediately, freeze them or use them for one of the 8 ideas we are going to suggest to you.
But let's start from the basics. How to choose the right aubergines and how to cook them on the grill.
Which eggplants to choose
In fact, you can use all types of eggplant, even if the one that lends itself most is the classic elongated and dark with a bitter aftertaste. Very good, but also the round and purple one that has a sweeter taste. Long and very thin aubergines, like the bead quality, on the other hand, are more suitable for other types of preparations.
How to clean eggplants
First wash them thoroughly and then cut the two ends. Beware of the stalk because it is generally a bit thorny. Keep the peel because in grilled aubergines it is very important for consistency. Cut them into slices of at least 5 cm, either in section or lengthwise. You decide based mainly on the recipe you need to prepare. Once cut, pass them in coarse salt and then cover them with a weight by letting them purge inside a colander. Then, after an hour, wash and dry them.
How eggplants are grilled
At this point grill on a plate very hot and non-stick. No need to add oil or anything. Cook one to two minutes on each side and then let them cool. You can also freeze the grilled aubergines inside plastic freezer bags to use them if necessary.
If you want eat them naturallyand then simply season them with parsley, oil, salt and, if you like, a clove of minced garlic.
If instead you want to use to prepare other dishes, here are our 8 proposals in the tutorial.
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