Bonus Recipe: Grilled Eggplant All Battuto

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Grilled Eggplant All Battuto

Battuto means battle and this Italian dressing and marinade has that name because the ingredients battle each other to create a flavor that is incredible.

Grilled Eggplant

2 to 3 medium firm eggplant
1/4     cup olive oil
sea salt

Battuto Dressing

1 cup       extra virgin olive oil
1/4 cup   balsamic vinegar or 1/8 cup red wine vinegar
1 tsp        red chili flakes
2 tsp        fine sea salt
4 leaves   fresh mint (chopped)
1/4 cup    chopped Italian parsley
2 tsp         finely chopped fresh garlic

Mix the ingredients and leave them at room temperature for up 3 to 4 days or in the refrigerator for a week.

Note:  This dressing is delicious to use on any meat, seafood or vegetables before or after grilling

Instructions

1. Slice the eggplant crosswise into 3/4 inch pieces.

2. Brush both sides generously with olive oil.

3. Place slices on very hot grill and cook until the eggplant has black grill marks and golden brown flesh (about 3-4 minutes). Turn and grill the other side to the same doneness (about 2 to 3 minutes).  Before removing from the grill, sprinkle sea salt on the slices.

4. Place the slices side by side, not stacked, on a baking sheet. Once cooled, layer the slices in a beautiful serving dish and top them with the well-mixed Battuto dressing.  You need approximately one tablespoon of dressing for every two or three slices.  You can stack the eggplant to create additional layers in your dish.

I suggest letting the eggplant sit at least 3 hour before serving. The dish lasts up to 5 days in the refrigerator and tastes better with each passing day.

Eggplant All Battuto can be served as a side dish for pretty much everything or try making one of my favorite sandwiches with the eggplant slices layered with fresh mozzarella or provolone cheese on a baguette. YMMMM!

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