Grilled Eggplant Scapece

8 small japanese eggplants, 3 to 4-inches long (approximately 2 pounds total)
2 ounces virgin olive oil
1/4 cup red wine vinegar
3 cloves garlic, finely minced
20 fresh mint leaves, roughly chopped
1 orange, zest of
1/2 cup extra-virgin olive oil
2 tablespoons freshly ground black pepper

Preheat broiler or light grill. Slice eggplants in half lengthwise and brush with olive oil. Grill eggplant on hot part of barbecue until deep brown and place in earthenware bowl.

In separate bowl, stir together vinegar, garlic, mint, dried orange zest and extra-virgin olive oil. Pour liquid over eggplant and add fresh pepper. Allow to sit if you can, and serve with a salad of bitter lettuce, such as chicory or radicchio.



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