grilled eggplant and zucchini with chili oil
Still on my summer theme, here is another great dish which can be enjoyed as an appertizer along with yesterdays Bruschetta or accompanied with creamy parmesan polenta or couscous.
Ingredients
2 fresh hot chili peppers
1 bunch spring onions
Extra-virgin olive oil
Course Maldon Salt
Freshly ground black pepper
1 large eggplant
3 medium zucchini
8 cups mixed salad
Seed the chili peppers and trim spring onions; mince together and transfer to a bowl. Add ½ cup oil and ¼ teaspoon each salt and pepper; stir to combine. Marinate, covered and chilled, about 2 hours.
Cut the eggplant widthwise into 5-8mm thick slices. Slice zucchini lengthwise into 5-8mm thick slices. Season vegetables with salt, drizzle with the chili-infused oil, and grill until tender, about 2 minutes per side. Transfer vegetables to a platter and arrange mixed greens around and on top. Drizzle with remaining chili oil.
Oh, I LOVE this recipe! I do a raw zucchini capraccio salad but I love the idea of grilling them - and the zing of the chilli oil!
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