Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

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

Ingredients

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

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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