Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

Ingredients

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