Bistecche Dei Poveri - Poor Man's Steaks
3 medium eggplants (about 2 pounds)
1/2 cup olive oil
2 teaspoon oregano
2 tablespoon coarsely chopped fresh mint
"In Sicily bistecche like these are served as an antipasto, a contorno, or, when
a charcoal fire is going, as one of many dishes in a mixed grill."
Start your outdoor grill Cut the eggplants into lengthwise slices about 1/4 inch
thick. (Throw away the outermost, curved slice, which is mostly skin. Salt
eggplant and let stand. While the eggplants are standing, mix the olive oil with
the oregano and chopped mint leaves.
When the fire is ready, take as many slices as will fit on
your grill, brush them on one side only with the flavored oil, and put them on
to brown oiled-side down. While they are grilling, brush their top sides with
When done on both sides, remove to a serving platter,
brushing with just a bit more oil, and keep warm until all the slices are