Ingredients
1 large or 2 medium/large eggplants – sliced into 2 - 2.5cm, thick slices
olive oil, salt and pepper for grilling
3–4 tablespoons Gremolata (sauce made of chopped parsley, lemon zest, and garlic)
2 cups cherry or grape tomatoes, halved
drizzle olive oil
Serve with cauliflower rice.
Instructions Preheat grill to medium-high Slice eggplant into 2cm thick slices. (If you are sensitive to bitterness, salt both sides and let sit for 15 minutes, then rinse with water and pat dry. ) Brush both sides with olive oil (and salt if not previously) and grill each side for 4 minutes, or until good grill marks appear. Â Stack in a baking dish or bowl and wrap up tightly in foil so they cook all the way through and become translucent.
Make the Gremolata. Toss the tomatoes with a pinch of salt, fresh herbs (if you like) Â a little drizzle of olive oil. (You can also just halve them and leave them plain- the Gremolata has plenty of flavor.)
Lay the eggplant steaks down on a serving dish. Spoon a little gremolata over each one. Top with the tomatoes.
Serve with cauliflower rice.
This recipe is from Feasting at Home