Author Notes
Father’s Day weekend pool and porch party food…Steamy outside and too hot to do much of anything, a table with Italian goodies for a light picnic dinner. This is a favorite around here and over time many changes have taken place, eggplants are smaller and I make a dressing instead of using unseasoned olive oil. The remaining dressing is great for bread dipping or drizzled over arugula.
Never pretty eggplant
—ibbeachnana
Continue After Advertisement
Ingredients
- Oil dressing
-
1/2 cup
EVOO
-
1 tablespoon
or so of Balsamic vinegar
-
2
cloves minced garlic
-
1 teaspoon
mint, chopped
-
1/4 teaspoon
fresh rosemary, chopped
-
1 1/2 teaspoons
fresh basil, torn
-
1 1/2 teaspoons
Italian parsley, chopped
-
1/4 teaspoon
fresh oregano, chopped
-
salt and pepper
-
1 teaspoon
Pecorino Romano
-
1 teaspoon
Parmigiano
-
extra mint and basil to serve with eggplant
- Eggplant and seasonings
-
3
each graffitti and small long purple eggplants, peeled, thinly sliced lengthwise
-
1/2 tablespoon
each minced parsley, basil, and mint, chopped
-
1
clove minced garlic
-
1/4 cup
Parmigiano, freshly grated
Directions
-
Place dressing ingredients into bowl and set aside until time to drizzle over eggplant. You’ll have dressing left, use for dipping extra bread slices.
-
Brush eggplant slices with oil, both sides and season with a little salt and pepper, grill or roast until tender.
Mix the dressing and spoon some of the dressing into a large dish roomy enough for all of the eggplant in layers. Spread dressing around and begin with a layer of eggplant, drizzle with a little of the seasoned oil, a tiny bit more balsamic vinegar, grated cheese and herbs. Add layers of eggplant seasoning each layer, gently pressing down each layer. Cover tightly and marinate for 24 hours, serve at room temperature with bread slices.
Serving suggestions: Makes a fantastic anchor to an antipasto dinner.
See what other Food52ers are saying.