Italian recipes

Grilled Mackerel And Eggplant With Salsa Verde

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

4 medium eggplants -- long and thin, -- preferably japanese

6 tablespoons virgin olive oil -- divided

3 tablespoons red wine vinegar

1 tablespoon hot red pepper

1 tablespoon dried oregano

4 fillets mackerel fillets - -- (abt 2 lbs), bones removed

1 1/2 cups parsley leaves

1/2 cup mint leaves

1 fillets anchovy -- salted variety, rinsed, filleted

1 cup extra-virgin olive oil

1 large hard-boiled egg -- finely chopped

2 tablespoons capers -- drained, chopped fine

1 medium juice and zest of 1 lemon

1 teaspoon sea salt -- to taste

Preparation / Directions:

Preheat barbecue or grill. Cut eggplants lengthwise in half and place in mixing bowl. Add olive oil, vinegar, red pepper and oregano and toss to coat. Place eggplant on grill and cook 5 to 6 minutes per side until dark golden-brown and lightly charred. Remove from grill and place back in bowl with marinade. Brush mackerel skin with olive oil and place skin side down onto grill. Cook 5 to 6 minutes on skin side, turn carefully and cook 1 minute on flesh side. Remove and place in center of round platter. Place parsley, mint, anchovy and olive oil in blender and chop until smooth. Remove to serving bowl and add chopped egg, capers and lemon juice and zest and mix well. Arrange eggplant around mackerel and drizzle with sauce. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5697)

Grilled Mackerel And Eggplant With Salsa Verde

Ingredients:

Preparation / Directions:

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