Grilled Eggplant Scapece

8 ingredients
6 steps

Ingredients

  • 8 sm. Japanese eggplants, 3 to 4-inches long each
  • 2 fl. oz. virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, finely minced
  • 20 fresh mint leaves, roughly chopped
  • 1 orange, zest of
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp. freshly ground black pepper

Directions

  1. 1
    Preheat broiler or light grill.
  2. 2
    Slice eggplants in half lengthwise and brush with olive oil.
  3. 3
    Grill eggplant on hot part of barbecue until deep brown and place in earthenware bowl.
  4. 4
    In separate bowl, stir together vinegar, garlic, mint, dried orange zest and extra-virgin olive oil.
  5. 5
    Pour liquid over eggplant and add fresh pepper.
  6. 6
    Allow to sit if you can, and serve with a salad of bitter lettuce, such as chicory or radicchio.

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