In southern Italy eggplants are often used in place of meat. This dish is similar to a peasant dish that I ate while visiting the Aeolian Islands off the coast of Sicily. Since the eggplant slices are grilled/ broiled instead of fried, we save on many fat calories!
- 2 medium eggplants, sliced 1/4 - 1/2 in thick
- olive oil
- 1 garlic clove, finely chopped
- 6 anchovy fillets, chopped
- 1 T. mint, chopped
- 2 T. red wine vinegar
- pinch ground red chile pepper
- olive oil
PREPARE THE EGGPLANT:
Sprinkle the eggplant slices with salt and drain (preferably in a colander) for about 1 hr. to allow the bitter juices to run off. Rinse the slices and pat them dry with paper towels. Rub the slices lightly with OO. Arrange the eggplant slices in a single layer on the grill, leaving some space between the slices. Grill on both sides until lightly browned and tender.
PREPARE THE SAUCE:
Combine the garlic, anchovy fillets, mint, vinegar and chile pepper with just enough of OO to make an easily spreadable sauce. Season to taste with S & P.
Arrange half of the eggplant slightly overlapping on a platter. Top with half of the sauce. Top with the remaining eggplant and sauce. Serve at room temperature. (This can be made up to 2 days ahead of serving)