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GRILLED EGGPLANT WITH MINT AND PARMESAN

GRILLED EGGPLANT WITH MINT AND PARMESAN

A delightful side dish or appetizer any time of year
2 eggplants, cut in ½” slices

Extra-virgin olive oil

¼ cup thinly shaved Parmigiano Reggiano

2 tablespoons finely minced mint

Salt and freshly ground black pepper

1 tablespoon high quality balsamic vinegar


Brush eggplant with olive oil, season with salt and pepper, and grill (or sauté) until tender. Sprinkle with balsamic vinegar and top with parmesan shavings and mint.

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