Grilled Marinated Eggplant

Ingredients

• •½ cup loosely packed fresh flat-leaf parsley leaves
• •2 tablespoons drained capers
• •1 clove medium garlic clove
• •½ teaspoon dried oregano
• •¼ teaspoon minced peperoncini
• •¼ cup extra virgin olive oil
• •to taste Kosher salt and black pepper
• •1 medium eggplant
• •3 tablespoons balsamic vinegar

Cooking Instructions

1. 1.

   Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.

   10 min

2. 2.

   Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.

   10 min

3. 3.

   Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.

   9 min

4. 4.

   Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.

   15 min

5. 5.

   Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.

   120 min

6. 6.

   You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.

7. 7.

   For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.