Grilled eggplant, mojo de ajo & basil salsa verde from Gjelina: Cooking from Venice, California (page 178) by Travis Lett

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on October 23, 2021

    I thought I had plumbed the depths of this fabulous book, but this was my first time with this recipe, which is one of the best eggplant recipes I have encountered. First, you confit garlic, then mash it with dried oregano, a pinch of chili pepper, and equal parts orange juice and lime juice. This gets brushed on the eggplant and reapplied as you flip the slices repeatedly on the grill. The result is an eggplant that is bright with citrus, deeply savory from the garlic, and smoky from the grill. I also applied this to grilled zucchini and red pepper. You then make a pesto with basil, parsley, lemon zest, olive oil and anchovies. I used a splash of Red Boat fish sauce instead. My goodness this is delicious. Some work, sure, but the results are worth the labor.

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