Italian recipes

Grilled Eggplant "Scapece"

Course : Italian
Source: Mario Batali
Serves: 4 antipasto

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Ingredients:

8 small perfect japanese eggplant 3 inch to 4 inch long -- (abt 2 lbs total)

2 ounces virgin olive oil

1/4 cup red wine vinegar

3 cloves garlic -- finely minced

20 pieces 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

Preparation / Directions:

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5611)

Grilled Eggplant "Scapece"

Ingredients:

Preparation / Directions:

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