Melanzane Alla Griglia Con Peperoni Di Senise


4 small eggplants
1 oz. dry Peperoni di Senise
1 clove of garlic
fresh wild fennel
extra virgin olive oil
salt and pepper

How to make the Grilled Eggplants with Peperoni di Senise:

Wash the eggplant and remove the ends. Cut in half lengthwise. Place on a plate and sprinkle the top with coarse salt. Let rest for an hour. Press the eggplants halves with another plate to remove the bitter juices.

Heat a grill, and when it is very hot, grill the eggplant halves turning them over several times.

Place the eggplant on a dish, sprinkle with the wild fennel, the oregano and the crushed Peperoni di Senise. Drizzle with extra virgin olive oil, and serve cold.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at