Venetian Eggplant Salad

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2 eggplants, peeled and cut lengthwise 1/2-inch-thick slices
1/2 cup olive oil, or as needed
salt and freshly ground black pepper to taste
2 cloves garlic, minced
chopped flat-leaf parsley

Slice the eggplant very thin. Marinate for 30 minutes in olive oil, salt, freshly ground black pepper, chopped garlic, and chopped fresh half-leaf parsley. Face on a baking sheet and cook in an oven preheated to 450 degrees F. or in a broiler. If you should decide to grill these, don't cut them quite so thin, as they will be difficult to turn. Transfer to a platter and garnish with strips of anchovy, a drizzle of extra-virgin olive oil, and additional chopped fresh parsley.

Serves 6



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