Roll Cuisine Corner
TAPAS
by Pierre-Luc Moeys, Owner/Chef Oriole 9
GRILLED EGGPLANT / What you need:
1 eggplant, around 1 1/2lbs, give or take, unpeeled
1 bunch fresh parsley
1 fresh red chili, Thai, Cayenne, or Fresno
1 clove of garlic
Olive oil
Red wine vinegar
Salt and pepper
Slice the eggplant in 1/2 inch slices, sprinkle lightly with salt, and let sit for 25 minutes (this takes out moisture and bitterness). Pat the moisture off the eggplant with a paper towel. Chop up the parsley, chili and garlic all together, set aside, and preheat the griddle. Oil the eggplant well and grill until fully cooked. Lay them out on a plate and sprinkle the parsley mixture over the eggplant, then drizzle on some red wine vinegar.
|
