Melanzane Grigliate

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Melanzane Grigliata (Italian grilled eggplant) - using Slipper Eggplants

Eggplant is like a sponge and soaks up an incredible amount of oil, so I prefer to brush it with oil and bake or grill it rather than fry it. If you have the barbecue fired up, you can cook the eggplant on it – otherwise bake it in the oven as I’m doing here. It’s worth making a large tray of this delicious melanzane grigliate as it has many uses beyond the antipasto platter. It’s great on a panino or bruschetta (especially with some Peperoni in Padella), can be tossed through pasta, layered into an eggplant Parmigiana, or served as a side dish with roast meat or poultry. There are two slightly different ways to make Italian baked or grilled eggplant, depending on whether you use the typical large globe eggplants or smaller finger eggplants (also sold as Lebanese eggplants or Japanese eggplants). I’ll explain both methods here; you can see me making melanzane grigliate with globe eggplants in the video below, while the photo above shows the version using finger eggplants. If you’re serving melanzane grigliate as a starter, pour a glass of full-bodied southern Italian varietal fiano with it, such as the one from Juniper Estate in Margaret River.

Serves 6 as part of an antipasti misti

Ingredients

For large globe eggplants

  • 1 large eggplant
  • Extra virgin olive oil, for brushing
  • Salt flakes, to taste

For smaller finger eggplants

  • 6 slipper eggplants
  • Extra virgin olive oil, for brushing
  • Salt flakes, to taste
Method

For large globe eggplants

  1. Preheat oven to 180°C (355°F).
  2. Cut eggplant into 5–10mm thick slices (¼–½″).
  3. Brush both sides with oil and lay them out in a single layer on a baking tray.
  4. Sprinkle generously with salt.
  5. Place in oven and cook for about 20 minutes, until well coloured.
  6. Then turn and cook for a further 20 minutes or so. Depending on the thickness of the slices, you may need to remove them in stages as the thinner ones will brown first, so check them frequently after about 10–15 minutes.
  7. Remove from oven tray to a wire rack to cool.
  8. Cover and refrigerate until needed, then return to room temperature before serving.

For smaller finger eggplants

  1. Preheat oven to 180°C (355°F).
  2. Brush a baking tray with oil.
  3. Cut eggplants in half lengthways.
  4. Cut a deep cross-hatch pattern into the cut surface of the eggplants, taking care not to cut all the way through. If they are very long, cut them in half crossways.
  5. Place them on the baking tray in a single layer, cut side up, and brush with oil.
  6. Sprinkle generously with salt.
  7. Place in oven and cook for 30–40 minutes, until well coloured. There’s no need to turn them over, but check them regularly after 30 minutes.
  8. Remove from oven tray to a wire rack to cool.
  9. Cover melanzane grigliate and refrigerate until needed, then return to room temperature before serving.
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Melanzane Grigliate

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What Other Travellers Say

Janet (Tamworth, NSW, Aus.)
Janet (Tamworth, NSW, Aus.)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Aus.)
Deb (Belconnen, ACT, Aus.)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Aus.)
Karen (Bowral, NSW, Aus.)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.
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