Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

Grilled Eggplant with Toasted-Breadcrumb Salsa Verde
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 3 Tbs. extra-virgin olive oil; more as needed
  • ½ Tbs. capers, rinsed well and coarsely chopped
  • 1 small shallot, very finely diced
  • 1 large globe eggplant (about 1 lb.), trimmed and cut into ½-inch-thick rounds
  • 2-½ tsp. red-wine vinegar; more to taste
  • ¼ cup chopped fresh flat-leaf parsley
  • + 7 more ingredients
    • Kosher salt
    • ½ cup fine fresh breadcrumbs, preferably from a rustic French or Italian loaf
    • 1 Tbs. chopped fresh mint
    • ¼ cup plus ½ Tbs. extra-virgin olive oil; more as needed
    • ½ Tbs. chopped fresh marjoram or oregano
    • 1 anchovy fillet (preferably salt-packed), rinsed and finely chopped
    • 1 Tbs. chopped fresh basil

Heat the oven to 375°F. Put the breadcrumbs in a pie plate or on a small rimmed baking sheet, drizzle 1/2 Tbs. of the olive oil on top, and mix well to evenly coat the crumbs. Spread the crumbs and toast in the oven, stirring occasionally, until very crisp and golden brown, about 12 minutes. Let ...

View full recipe at Fine Cooking

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