Grilled Marrows – Qarabagħli grilljat



clove garlic

olive oil

parsley finely chopped

salt and freshly ground pepper


  1. Wash the marrows.  Remove the top and bottom part.
  2. Slice rather thinly and dry them using a kitchen towel.  Put the marrow slices on a large plate.
  3. Preheat the grill.  Arrange the marrow slices on grill trays and brush lightly with olive oil.  Season with salt and pepper.
  4. Grill for about 3-4 minutes turning them round once.
  5. Instead of grilling you can also fry them in a pan.  Fried marrows are a favourite with the Maltese.  But unfortunately even though the taste is something wonderful you need quite a large amount of oil.
  6. You can also add some slices of aubergine.
  7. Both the marrows and the aubergine should be served hot with chopped parsley sprinkled on them.