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Eggplant and zucchini grilled with capers and oregano

ingredients

servings

4

Garlic

1 half wedge

Lemons

1 unit

Oregano

to taste

Parsley

1 teaspoon

Capers

1 spoon

Extra virgin olive oil

3 spoons

Courgette

2 unit

Aubergine

1 unit

starters from Italy - Puglia

Eggplant and zucchini grilled with capers and oregano

Eggplant and zucchini grilled with capers and oregano

vegan source of C vitamins high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant and zucchini grilled with capers and oregano

This dish is especially good the next day, it is very tasty and lasts two or three days in the refrigerator safely.

Eggplant and zucchini grilled with capers and oregano step 1

step 1

Cut the eggplant (long) and the zucchini into thin slices 5-6 mm for the long. Add salt and let them sit to remove some 'of their water. Ungetele and grigliatele on both sides.

Eggplant and zucchini grilled with capers and oregano step 2

step 2

For the marinade: Chop the garlic, parsley and salted capers. Cover the mixture with olive oil and let rest 30 minutes.

Eggplant and zucchini grilled with capers and oregano step 3

step 3

Arrange the eggplant and grilled zucchini in a large dish, drizzle with lemon juice and let it soak a few minutes.

Eggplant and zucchini grilled with capers and oregano step 4

step 4

Season with the marinade, sprinkle with oregano, salt and garnish with some capers and dried tomatoes cut into squares. If it helps you put more oil.

Eggplant and zucchini grilled with capers and oregano step 5

step 5

Let stand in the refrigerator so they may absorb flavors well. People who like spicy, instead of dried tomato skins, can tritarci of fresh chiles.

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