Serves approximately 4 as a main course, or 6 as a first course.
2 Medium Eggplants, sliced in ½” thick rounds
Kosher Salt
1 ¾ Cups White Wine Vinaigrette (recipe follows)
Freshly Ground Black Pepper
Parsley Pesto Sauce (recipe follows)
Radicchio Leaves for garnish
METHOD:
Place eggplant slices in large baking dish. Sprinkle the eggplant slices liberally on both sides with salt. Let stand for approximately 30 minutes. Meanwhile, make Vinaigrette (recipe on following page).
Rinse eggplant, drain and dry well, using paper towels.
Place eggplant slices in large baking dish and pour vinaigrette over slices. Allow eggplant to marinate in dressing for at least 30 minutes and up to 2 hours. Turn slices frequently to ensure even coating. Drain well. Reserve marinade for finish.
Preheat grill until very hot. Grill eggplant on medium high heat. Grill both sides until pale brown. After turning, spread one side of eggplant with about a teaspoon of pesto and return to grill for approximately 1 minute.
Arrange radicchio leaves on a serving plate and place eggplant on top of radicchio. Drizzle remaining vinaigrette over eggplant and radicchio. Serve immediately.
Parsley Pesto
Makes Approximately 1 ¾ Cups
2 Garlic Cloves
2 Tbs. Slivered Almonds
2 Cups Fresh Italian Parsley, roughly chopped
¼ Cup Parmesan (or any hard cheese), finely grated
¾ Cup Extra Virgin Olive Oil
METHOD:
Using a food processor, pulse garlic, almonds, parsley and cheese until well combined. While processor is running, slowly add the oil. Pesto can be stored in a covered jar in refrigerator for one week.
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