Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

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

Ingredients

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

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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