Grilled Eggplant
Appetizers • Author's
Description
Recipe from John Smith, chef at a local American bistro. Roasted eggplant with an unusual twist. This twist is a blend. A hint of Asia comes from the dry bonito flakes, and a touch of Italy is added with grated Parmesan cheese, which is sprinkled over the hot flesh of the eggplant at the very last moment.
Ingredients
- Eggplants 1 piece
- Butter 0 oz
- Garlic 0 oz
- Meyer Lemon Juice 0 fl oz
- Parsley 0 oz
- Dried Bonito Flakes 0 oz
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Pierce the eggplant in several places with a toothpick. Place it in a preheated oven at 355°F for about 20 minutes or a little longer, until it is cooked through and very tender.
Step 2
Meanwhile, melt the butter in a skillet. Finely chop the onion and garlic, then add them to the skillet. Sauté until the onion becomes golden brown. Remove from heat, add lemon juice and chopped parsley, and stir to combine.
Step 3
Place the eggplant on a plate, cut it in half lengthwise, and open it like a book. Make crisscross cuts in the flesh, drizzle with a sauce made from melted butter, and sprinkle with bonito flakes and grated Parmesan cheese.
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