Grilled Eggplant 'Scapece'

Recipe Ingredients

8		Perfect Japanese eggplant 3" to 4" long - (abt 2 lbs total) (small)
2 oz	56g	Virgin olive oil
1/4 cup	59ml	Red wine vinegar
3		Garlic cloves - finely minced
20		Fresh mint leaves - roughly chopped
1 teaspoon	5ml	Dried orange zest of 1 medium orange
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Freshly-ground black pepper

Recipe Instructions

Preheat broiler or light grill.

Slice eggplants in half lengthwise and brush with olive oil. Grill eggplant on hot part of barbecue until deep brown and place in earthenware bowl.

In separate bowl, stir together vinegar, garlic, mint, dried orange zest and extra-virgin olive oil. Pour liquid over eggplant and add fresh pepper. Allow to sit if you can, and serve with a salad of bitter lettuce, such as chicory or radicchio.

This recipe yields 4 antipasto or 8 side dish servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5611) - from the TV FOOD NETWORK

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