Grilled Eggplant and Zucchine

• 1 large eggplant
• 3 medium zucchini
• 5 cloves of garlic
• 1/3 bunch of parsley
• ½ cup of olive oil
• Salt and pepper

This is a typical Italian summer side dish. It is best when the vegetables are cooked on a grill but, if a grill isn’t available, it can be done on a griddle.

Wash the vegetables and cut the ends off. Cut the eggplant perpendicular to its length axis, such that you get circular slices ¼ inch thick. Since eggplants are very bitter fruits, they should be placed in a large bowl and covered completely with salt water. Put something heavy on top so as to keep the eggplants submerged. They should be allowed to sit in the salt water for at least half an hour.

Cut the zucchine half way perpendicular to their length axis, then slice them lengthwise, also ¼ inch thick.

Grill the vegetables on both sides until they are soft and have nice grill marks. Put them aside.

Finely chop the garlic and the parsley. Mix together with olive oil, add salt and pepper to taste.

Drizzle the parsley and garlic “sauce” on top of the vegetables. You can serve right away or let the “marinated” vegetables sit in the refrigerator overnight. They’ll be a lot tastier.

Enjoy!