Grilled Eggplant with Cilantro Salsa Verde

Grilled Eggplant with Cilantro Salsa Verde

Serves 4 to 6

Savor summer's bountiful harvest with guest Peter Hoffman, chef-owner of Savoy and Back Forty restaurants in New York City. Hoffman shares his passion for seasonal flavors and local produce in this recipe featuring the best of summer ingredients.

  • Grilled Eggplant
  • 1 purple eggplant
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • 2 roasted red bell peppers, peeled and sliced
  • 1/2 pound blanched green beans
  • Cilantro Salsa Verde
  • 2 cloves garlic
  • 1 teaspoon minced fresh ginger
  • 1/2 cup cilantro (coriander) leaves
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup extra virgin olive oil
  • 1/2 of a lemon, Juice of
  • 1 teaspoon salt
  • pinch of piménton or paprika
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For the grilled eggplant, heat a grill pan to medium-high heat. Slice eggplant into 1-inch-thick slices. Brush both sides with olive oil and sprinkle with salt. Grill 2 to 3 minutes per side until soft and slightly charred. Place on a platter with roasted peppers and blanched green beans and set aside.

For the salsa verde, place garlic and ginger in a food processor and pulse until chopped. Add cilantro and parsley, cover and pour in olive oil while blender is running. Scrape down sides of blender and add lemon juice, salt and piménton. Pulse until mixed. Adjust seasonings to taste and spoon over grilled vegetables.

Nutritional Info: 
Per Serving:340 calories (260 from fat), 28g total fat, 4g saturated fat, 0mg cholesterol, 1300mg sodium, 17g carbohydrate (8g dietary fiber, 4g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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