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:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    <b>Grilled Eggplant</b>
    1purple eggplant
    2 tablespoonsextra-virgin olive oil
    1/8 teaspoonfine sea salt
    2roasted red bell peppers, peeled and sliced
    1/2 poundblanched green beans
    <b>Cilantro Salsa Verde</b>
    2 clovesgarlic
    1 teaspoonminced fresh ginger
    1/2 cupcilantro leaves
    1/2 cupfresh flat-leaf parsley
    1/2 cupextra-virgin olive oil
    1/2lemon, juice of
    1 teaspoonfine sea salt
    piménton or paprika, pinch of

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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

Serving Size

Calories

340

Total Fat

28g

Saturated Fat

4g

Cholesterol

0mg

Sodium

1300mg

Total Carbohydrate

17g

Dietary Fiber

8g

Total Sugars

4g

Protein

5g

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.