๐ ๐๐๐ญ๐ฎ๐ซ๐๐ ๐ ๐ฅ๐๐ฏ๐จ๐ซ๐ฌ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
๐ธ 1/3 cup loosely packed fresh flat-leaf parsley leaves
๐ธ 1/4 cup Oliveziaโs Neapolitan Herb Dark Balsamic
๐ธ 1/4 cup Oliveziaโs Medium Intensity Ultra Premium Olive Oil + 2 tablespoons
๐ธ Kosher salt and freshly ground black pepper to taste
๐ธ 1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
In the bowl of a food processor or blender, add the Oliveziaโs Medium Intensity EVOO, Oliveziaโs Neapolitan Herb Dark Balsamic Vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.
Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot. Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more.
Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
Adapted from: Veronica Foods
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