15 minutes

eggplant, 4
extra-virgin olive oil

For the Salmoriglio marinade:
garlic cloves to your taste -usually 1 or 2
fresh or dried chillies, 2
fresh flat-leaf parsley, a small bunch
chopped mint leaves, 8
chopped basil leaves, 8
oregano, 1 tbsp
lemon juice, 3,4 fl. oz
extra-virgin olive oil
ground black pepper to your taste


Wash the eggplant and slice them, arrange on a tray or platter and sprinkle generously with salt. After half an hour rinse away the salt and the bitter juice with cold water. Dry the slices with kitchen paper towels. Brush both sides with a generous amount of olive oil. Place the slices on a very hot griddle pan or under a hot grill; cook until both sides are nicely browned and slightly char-grilled. Prepare the Salmoriglio by pounding together the herbs, garlic* and chilli and a little of the oil with a pestle and mortar to produce a fine pesto – alternatively use an electric blender (*for a more subtle flavour the garlic may be poached in a little milk for 10 minutes before blending it, as this draws out some of the strong garlic taste). Stir the pesto into the lemon juice, the remaining olive oil and salt and pepper. Drizzle the Salmoriglio marinade over the grilled eggplant and refrigerate for a minimum of 1 hour – the longer the better. It can be served as an antipasto or side-dish.

Thanks to: La Siciliana