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Add a photoServings: 6
Ingredients
- 3 med Eggplants (about 2 pounds) Salt
- 1/2 c. Extra virgin olive oil
- 2 tsp Oregano
- 2 Tbsp. Coarsely minced fresh mint
Directions
- "In Sicily bistecche like these are served as an antipasto, a contorno, or possibly, when a charcoal fire is going, as one of many dishes in a mixed grill."
- Start your outdoor grill Cut the eggplants into lengthwise slices about 1/4 inch thick.(Throw away the outermost, curved slice, that is mostly skin.
- Salt eggplant and let stand. While the eggplants are standing, mix the extra virgin olive oil with the oregano and minced mint leaves.
- When the fire is ready, take as many slices as will fit on your grill, brush them on one side only with the flavored oil, and put them on to brown oiled-side down. While they are grilling, brush their top sides with more oil. When done on both sides, remove to a serving platter, brushing with just a bit more oil, and keep hot till all the slices are cooked. Serve warm. For 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 162 | 79% |
| Total Fat 18.39g | 23% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 436mg | 12% |
| Total Carbs 10.85g | 3% |
| Dietary Fiber 6.5g | 22% |
| Sugars 4.37g | 3% |
| Protein 1.94g | 3% |
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