Side

Chargrilled eggplant with salsa verde

Name: Chargrilled eggplant with salsa verde recipe
Yield: 6
Ingredients: 1.5kg eggplant; 250ml olive oil; 82.50 ml each finely chopped flat-leaf parsley; 1 bunch finely chopped chives; 20.00 ml lemon juice; 1 garlic clove, crushed; 2 anchovies, finely chopped; 20.00 ml finely chopped capers; 125ml olive oil

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by Julian Parisi

Managing Director of PARISI

Aug 14, 2023

This herbaceous side is earthy and tangy all at once.

1.5kg eggplant
1 cup (250ml) extra virgin olive oil

Salsa verde

1/3 cup each finely chopped flat-leaf parsley and basil leaves, plus extra basil leaves to serve
1 bunch finely chopped chives
1 tbs lemon juice
1 garlic clove, crushed
2 anchovies, finely chopped
1 tbs finely chopped capers
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat a chargrill plate or barbecue to high. Slice eggplant lengthways to 1cm-thick slices. Brush with oil and season with salt flakes and freshly ground black pepper. Chargrill for 3-4 minutes each side until lightly charred and tender.
2.

For the salsa verde, place all ingredients in a medium bowl and stir to combine. Season with salt flakes and freshly ground black pepper.
3.

Place the eggplant on a serving plate. Drizzle with salsa verde and sprinkle with extra basil leaves to serve.