Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

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

Ingredients

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

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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