Recipe by Veronica Foods
Simple, flavorful, and perfect for summer entertaining, this Grilled Eggplant is infused with the herbaceous richness of Olive Amelia’s Neapolitan Herb Dark Balsamic and fresh parsley for a light yet satisfying dish.
Ingredients:
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⅓ c. loosely packed fresh flat-leaf parsley leaves
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¼ c. Olive Amelia Extra Virgin Olive Oil + 2 Tbsp. for brushing
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Salt Sisters French Herb Sea Salt, to taste
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Freshly ground black pepper, to taste
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1 medium eggplant (about ¾ lb.), peeled and sliced into ⅓-inch thick rounds
Instructions:
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In the bowl of a food processor or blender, combine the parsley, Neapolitan Herb Balsamic, Extra Virgin Olive Oil, French Herb Sea Salt, and black pepper. Pulse until the parsley is finely chopped. Transfer the marinade to a bowl and set aside.
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Preheat a grill or grill pan over high heat until smoking hot.
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Brush both sides of the eggplant slices with the remaining 2 Tbsp. of olive oil.
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Arrange the eggplant slices on the grill without crowding. Cook until well-marked, about 3–6 minutes per side, flipping once.
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As the eggplant comes off the grill, dip each hot slice into the prepared marinade and transfer to a serving plate. Continue until all the slices are grilled and dipped.
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Spoon any remaining marinade over the eggplant, cover the dish, and let marinate at room temperature for 2 hours (or refrigerate for longer).
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Serve at room temperature and enjoy!