Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

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

Ingredients

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

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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