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.