Melanzane alla griglia e Grigliata mista

Grigliata mista, mixed chargrilled meats, is a very common sight and smell in the summer months in Italy. You may use any variety of meats, but cook the eggplants first and leave them to marinate in the olive oil and herbs while you grill the meat.

Melanzane alla griglia (Grilled eggplants)

2 large eggplants (aubergines), sliced about 3mm thick horizontally.
165 ml (3/4 cup) Morgenster Extra Virgin Olive Oil.
A small handful of chopped parsley.
3 garlic cloves, peeled and lightly crushed with the flat blade of a knife.
1 small, red chilli, crumbled.

Method

Put the eggplant slices in a colander. Sprinkle with salt and leave for about 30 minutes to allow the bitter juices to drain away. Rinse and pat dry.

When the coals are ready, put the eggplant slices onto a chargrill (griddle) about 20cm away from the coals. Grill for a few minutes on each side or until grill marks appear and the eggplant is cooked through. Transfer them to a plate with a slight rim. Splash with the olive oil and add the parsley, the garlic and the chilli. Season with salt and pepper. Mix through carefully. You can add even more olive oil as any leftover oil may be used afterwards for dipping bread into and dressing a salad or a pasta.

Grigliata mista, mixed chargrilled meats

Grill several kinds of top quality meat which have been lightly marinated and you have a grigliata mista.

2 pork cutlets, cut in half.
4 small pork sausages.
4 lamb chops.
1 sirloin steak, cut into four pieces.
1/2 cup Morgenster extra-virgin olive oil.
Juice of 1 lemon.
Salt and pepper to taste.
2 tbsp finely chopped fresh parsley.
2 tbsp unsalted butter.
4 thin slices of Gruyere cheese.

Method

Place all the meats in a large bowl. Mix oil, lemon, salt, and pepper and pour over the meat. Toss to coat evenly and leave for about an hour.

Heat the grill until it sizzles. Place the meats on the grill, a few at a time and cook for 3 to 4 minutes per side. Arrange the cooked meats on a heated serving platter.

Blend the chopped parsley with the butter and spread over the steak. Place a slice of the Gruy�re over each sausage. Serve hot with a mixed salad, crisp fresh country bread and Melanzane alla griglia.

Buon Appetito!