in Italy

Grilled eggplant with arugula and parmesan

Spread the love

Ingredients for 6 servings:

  • 2 eggplant(s)
  • 1 bunch arugula
  • olive oil
  • Balsamic vinegar
  • 200 g Parmesan
  • ½ lemon(s), including the lemon juice
  • Salt, coarse
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the eggplant crosswise into approximately 5mm thick slices. Roast them in a pan or on the grill without salt or oil until light brown. Arrange them on a platter, drizzle with balsamic vinegar and olive oil, and season with coarse salt and pepper. Before serving, tear the arugula into bite-sized pieces and top the eggplant with them. Season again with a little olive oil, lemon juice, salt, and pepper, and sprinkle with Parmesan shavings. Done!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Anise cookies

Ham noodles à la Dieter