Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

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

Ingredients

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

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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