Grilled Eggplant 'Scapece'

By á-174942

Ingredients

• 8 small perfect Japanese eggplant 3" to 4" long (abt 2 lbs total)
• 2 ounces virgin olive oil
• 1/4 cup red wine vinegar
• 3 garlic cloves finely minced
• 20 fresh mint leaves roughly chopped
• 1 teaspoon dried orange zest of 1 medium orange
• 1/2 cup extra-virgin olive oil
• 2 tablespoons freshly-ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat broiler or light grill.

Slice eggplants in half lengthwise and brush with olive oil. Grill eggplant on hot part of barbecue until deep brown and place in earthenware bowl.

In separate bowl, stir together vinegar, garlic, mint, dried orange zest and extra-virgin olive oil. Pour liquid over eggplant and add fresh pepper. Allow to sit if you can, and serve with a salad of bitter lettuce, such as chicory or radicchio.

This recipe yields 4 antipasto or 8 side dish servings.