Posted by: Jacques | October 3, 2010

Palo Santo’s Homegrown Eggplant Appetizer Recipe

This recipe was requested by one of our regulars at Palo Santo. As usual, when one of my recipes is requested I post it to this blog in order to share it with others who might enjoy it. This is a very simple dish made from fresh homegrown ingredients. We have featured it on our three course prix fixe a few times in the past couple of months because this year the eggplant in our rooftop garden have done really well.

Palo Santo’s Homegrown Eggplant

makes 6 portions

6 Small Eggplants (stems removed and quartered lengthwise)

6 Long Fresh Chile Peppers

6 Tbs. Extra Virgin Olive Oil

Sea Salt

Black Pepper

3 Tbs. Saba or Aged Balsamic Vinegar

A Few Sprigs of Basil (leaves picked from stems)

1 Scallion (chopped)

  1. Heat the grill to a medium flame.
  1. Marinate the cut eggplant and the chile peppers with half of the olive oil and season with salt and pepper.
  1. Grill the eggplant until soft inside making sure not to let it burn. Grill the chile until it blisters.
  1. Arrange the grilled vegetables on a large serving platter and garnish with basil and scallion.
  1. Dress with the remaining olive oil, saba, and a little more salt and pepper.
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