Recipe for Grilled Eggplant with Vinaigrette and Pecorino Cheese 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
1 med eggplant cut lengthwise
into 1/8" slices
1/4 cup olive oil plus
2 tbl olive oil
2 tbl red wine vinegar
1/4 pkt sugar substitute
1 x garlic clove pressed
1 tsp chopped Italian (flat leaf) parsley
1/4 tsp dried oregano
1/4 tsp freshly-ground black pepper
1 pch crushed red pepper flakes
Instructions:
Instructions: Sprinkle eggplant with salt and place in a colander for 15 minutes to drain bitter juices. Rinse and pat dry with paper towels.

Brush slices with 2 tablespoons olive oil. Grill or broil 3 minutes per side, until very lightly charred. Arrange slices in a circular pattern on a platter.

Combine remaining 1/4 cup oil, vinegar, sugar substitute, garlic, parsley, oregano, black, and red pepper and a pinch of salt. Drizzle over eggplant slices.

With a vegetable peeler, shave slices of pecorino cheese over eggplant.

This recipe yields 6 servings.

Comments: Eggplant prepared this way will keep up to 4 days in the refrigerator. Top with cheese just before serving.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Grilled Eggplant with Tomato Farce   ::   Grilled Eggplant with Yogurt-Mint Sauce   ...