Preparation:
Preheat a grill or a stovetop grill over high heat.
In a pot of boiling, salted water blanch eggplant slices for 2 minutes without crowding; you may have to do this in batches.
Drain on paper towels and pat dry. Brush with olive oil and grill, covered, until slightly charred and cooked through, about 4 minutes per side. Season to taste with salt and pepper and transfer to a serving bowl.
Heat oil in a saucepan and sauté‚ onions just until softened. Add tomato, heat to a simmer and cook for 1 minute. Pour over eggplant. Sprinkle with mint and balsamic. Toss carefully, trying to keep slices whole. Set aside to marinate at room temperature for at least 10 minutes.
Top decoratively with anchovies before serving.
Yield: 6 appetizer servings |
