Grilled Eggplant with Cilantro Salsa Verde
Serves 4 to 6
Time 10 min
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.
Special Diets:
Ingredients
- Grilled Eggplant
- 1 purple eggplant
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon fine sea 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 leaves
- 1/2 cup fresh flat-leaf parsley
- 1/2 cup extra-virgin olive oil
- 1/2 lemon, juice of
- 1 teaspoon fine sea salt
- piménton or paprika, pinch of
Method
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 processor is running.
Scrape down sides 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 carbohydrates (8g dietary fiber, 4g sugar), 5g protein.
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.
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Ingredients
- Grilled Eggplant
- 1 purple eggplant
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon fine sea 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 leaves
- 1/2 cup fresh flat-leaf parsley
- 1/2 cup extra-virgin olive oil
- 1/2 lemon, juice of
- 1 teaspoon fine sea salt
- piménton or paprika, pinch of