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 |
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Instructions
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.
Author's Comments
4 antipasto or 8 side dish servings.
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