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 these delicious snacks as they have many uses beyond the antipasto platter; they’re great on a panino or bruschetta (especially with some Peperoni in Padella), they can be tossed through pasta, or served as a side dish with roast meat or poultry.
Serves 4 as part of an antipasti misti
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