It is summer time and in town there is often some kind of barbecue smell. My neighbours seem to be having barbecue at least twice a week which means I need to close my windows to avoid my house smelling of charcoal everywhere, especially the bedrooms!
As for me I have not made barbecue in ages as I don't have the facilities for it. In Italy you make a fire with wood in a tank and then use the charcoal to cook your meat which is placed on a grill. You keep topping up with charcoal until the meat is cooked. Slow cooking over a low source of heat is the secret to a tender, moist and delicious barbecue but this is no 30 minutes job.
If you are cooking chicken or ribs for instance they will need to barbecue for a minimum of 1 hour and 30 minutes/ 2 hours or possibly even longer but the end result is a barbecue to remember!
For a proper one I need to wait for when I am next in Italy. My dad is an expert at it so today instead of meat I have an easy recipe which would make a good summery starter or appetizer. It is very simple and these eggplant's slices are cute and very moreish indeed.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
Heat a griddle pan and when it is very hot grill the eggplant on both sides for a couple of minutes.
Cut the tomatoes into quarters, crush the garlic clove and put them in a bowl with 2 tbsp of olive oil, salt and pepper, parsley, Parmesan cheese and breadcrumbs. Add more breadcrumbs if the mixture appears too wet.
Coat a baking sheet with parchment paper and arrange the slices on it. Distribute the mixture over them, drizzle lightly with olive oil and bake at 180C or 350F for about 10 to 15 minutes until golden.
I am entering this to "Tasty Tuesdays" hosted by the lovely Vicky.