Grilled Eggplant Recipe

Time1h

Serves4

Grilled eggplant, salsa verde, hazelnuts, thai basil, tomato emulsion.

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Ingredients

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1
Prepare the Eggplant
Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
2
Make the Salsa Verde
In a food processor, combine garlic, capers, parsley, lemon juice, and half of the olive oil. Blend until smooth. Adjust seasoning with salt and pepper. Set aside.
3
Toast the Hazelnuts
Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for about 10 minutes until fragrant. Let cool and chop roughly.

4
Grill the Eggplant
Preheat a grill or grill pan over medium-high heat. Brush eggplant slices with remaining olive oil and grill for about 4-5 minutes on each side until tender and grill marks appear.
5
Prepare Tomato Emulsion
Blend tomatoes with a little olive oil until smooth. Season to taste with salt and pepper.

6
Serve
On a plate, arrange the grilled eggplant. Spoon salsa verde over the top, sprinkle with chopped hazelnuts and Thai basil. Drizzle with tomato emulsion.