1 large eggplant or several small eggplant
1 plum tomato or handful of small tomatoes, diced 1 1/2 teaspoons red wine vinegar 1/2 teaspoon kosher salt, more to taste 1/2 teaspoon chopped fresh oregano 2 garlic cloves, finely chopped 3 tablespoons extra virgin olive oil 3 tablespoons chopped parsley Black pepper, to taste Capers, for garnish, optional Grilled pita bread, for serving Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes. If you don’t have a grill handy, roasting the eggplant at 400 for about 20 minutes should do the trick! When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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