Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

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

Ingredients

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