EL RECREO: Eggplant Antipasto - EL RECREO

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Eggplant Antipasto

#1 User is offline   ADA 

 
  • C.E.O.& Casi jef@
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Posted 22 July 2009 - 04:51 PM

Tengo un gran antojo de esto....


Ingredients: 3-5 roasted peppers
, cut into thin strips. If available, mix colors; red, green, yellow and orange.
2-4 fresh cloves of garlic, minced
1 tablespoon(s) Parsley, chopped fresh
1-2 Large onions, peeled and cut into 1/4 to 1/2 inch round slices.
2-4 small Italian style eggplants, cut off stems and then each lengthwise into 6 pieces. Heavily salt,
then lay flat on some paper towel and put a heavy plate or pan on top for 1/2 hour to drain.
2 Zucchini sliced in spears
Some Balsamic vinager
small handful of chopped fresh flat parsley
small handful of chopped fresh basil
Kosher salt and freshly ground black pepper to taste
Magic
Some good extra virgin olive oil


Directions: Fire up the grill, baste eggplant, zucchini and onions with oil, place on hot heat and sprinkle with magic. Do both sides until al dente. They Should just starting to wilt and grilled scored. Remove and set aside in a serving as to reserve any juices and let cool down. Add the roasted peppers, garlic, parsley, basil and S&P to taste. Toss with a splash of Balsamic and a good amount of olive oil.
The only real taste you can give it is to dunk a chunk of Italian bread in the juices. Adjust as required and spread out in a large serving platter to serve at any temp but room is best.

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#2 User is offline   Manzanita 

 
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Posted 05 August 2009 - 05:35 PM

Yo lo hago parecido, pero no le hago lo de la sal al inicio... jejejeje!
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