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Add a photoServings: 6
Ingredients
- 3 x Eggplants - (1 lb ea) sliced lengthwise Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 3 x Onions sliced
- 1 can Italian plum tomatoes - (28 ounce) liquid removed, crushed
- 1 c. Torn mint leaves - (tightly packed)
- 2 Tbsp. Balsamic vinegar
- 8 x Flat anchovies
Directions
- Preheat a grill or possibly a stovetop grill over high heat.
- In a pot of boiling, salted water blanch eggplant slices for 2 min without crowding; you may have to do this in batches. Drain on paper towels and pat dry. Brush with extra virgin olive oil and grill, covered, till slightly charred and cooked through, about 4 min per side. Season to taste with salt and pepper and transfer to a serving bowl.
- Heat oil in a saucepan and saute/fry onions just till softened. Add in tomato, heat to a simmer and cook for 1 minute. Pour over eggplant. Sprinkle with mint and balsamic. Toss carefully, trying to keep slices whole. Set aside to marinate at room temperature for at least 10 min. Top decoratively with anchovies before serving.
- This recipe yields 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 44 | 38% |
| Total Fat 4.99g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 593mg | 17% |
| Total Carbs 17.9g | 5% |
| Dietary Fiber 7.9g | 26% |
| Sugars 8.01g | 5% |
| Protein 2.9g | 5% |
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