Alice With Pizzaiola With Zucchini
by
33 recipes
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This dish is especially good the next day, it is very tasty and lasts two or three days in the refrigerator safely.
preparation
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.
step 2
For the marinade: Chop the garlic, parsley and salted capers. Cover the mixture with olive oil and let rest 30 minutes.
step 3
Arrange the eggplant and grilled zucchini in a large dish, drizzle with lemon juice and let it soak a few minutes.
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.
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.
