Most eggplants you see are so dark purple it’s almost black. In Italy a delicate variety is cultivated with a lighter color that is almost pink and often partially white: melanzana rosa. Not only the color is more delicate, also the texture and taste are more delicate. I tasted pink eggplant for the first time at Piazza Duomo, a great restaurant in Alba, Italy. It was so tender I couldn’t believe it. If you come across one of these beauties, it’s definitely worth picking one up. If a product is as nice as this, it only needs minimal treatment. Eggplant always needs to be cooked though, and so I decided on grilling it on a hot griddle.
I cut the eggplant into thick slices (about 1.5 cm or 1/2 inch) and brushed them lightly with olive oil. There is no need with this variety to draw out the bitter juices with salt, because there aren’t any bitter juices.