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Grilled Marinated Eggplant
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 2 tablespoons drained capers
- 1 medium garlic clove, peeled and sliced
- 1/2 teaspoon dried oregano, preferably Sicilian
- 1/4 teaspoon minced peperoncini or red pepper flakes
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
- 3 tablespoons balsamic vinegar
Directions:View on Epicurious
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