This dish goes well with grilled steak or chicken. You can also substitute zucchini for the eggplant. I like to eat the grilled eggplant in a sandwich, between a crusty bread roll with thin slices of melted mozzarella cheese on top.
SICILIAN STYLE GRILLED EGGPLANT
2 Globe eggplants (approximately 1pound each)
Salt
2 cloves garlic
1/2 cup extra-virgin olive oil
1 teaspoon dried oregano leaves
Fresh ground pepper
1. PREPARE THE EGGPLANT: Remove the stem ends of the eggplants, cut into 1/2-inch thick slices and place in a large bowl. Salt generously and fill the bowl with enough water to cover the eggplant. Cover with a plate smaller than the bowl circumference and place a small weight on top to totally submerge the eggplant. Let soak for at least 1 hour.
2. MAKE THE GRILLING SAUCE: Using a mortar and pestle, smash the garlic with 1 teaspoon of salt until paste-like. Transfer to a small bowl, add olive oil, oregano, and pepper to taste. Let sit 1 hour.
3. GRILL THE EGGPLANT: Heat a gas or charcoal grill to medium high. Dry off the eggplant slices on a kitchen towel and place on a platter. Season with salt to taste. Using a basting brush, brush both sides of the eggplant with the grilling sauce. Grill about 4 to 5 minutes on both sides, until tender. Remove from heat, place on serving platter, and brush any remaining sauce on top.
