Mike and I had the pleasure of making this dish with my northern Italian friend, Elisa. It made for a fresh and delicious summer vegetable. I never add chopped garlic to anything, but I happily deferred to Elisa who showed me this recipe. I still avoid the garlic, but the vegetables were delicious. They would be perfect with some crusty Italian bread or in a sandwich.
- 1 large eggplant
- 2 medium zucchini
- 1/3 cup extra virgin olive oil
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 2 garlic cloves chopped
- salt and pepper to taste
- In a large serving bowl place extra virgin olive oil. Set this aside.
- Remove the tough leaves of the eggplant and then cut it in half. Take one half place on the cutting board (skin touching the board) and cut into slices about 1/4 inch thick. Repeat with the other half.
- Next remove the tough leaves of the zucchini at it’s top. Then cut the zucchini in half, repeating the same method used with the eggplant.
- Chop your herbs and set aside. Always chop the basil by hand to prevent it from turning black.
- Next heat a large skillet (high heat). When it is hot, over high heat, place your dry, unseasoned eggplant and zucchini on the dry skillet about 2-3 minutes on each side until the flesh becomes blackened. Pay close attention as timing will vary. Repeat in batches until all vegetables are grilled as they will not all fir on one skillet. If you are feeling adventurous, you can have two skillets going at once.
- Now add the chopped herbs to the bowl with oil and season with salt and pepper. Go easy as you will add more salt and pepper to the vegetables.
- Add your grilled eggplant and zucchini and the chopped garlic and more salt and pepper to taste. Mix until all the ingredients are incorporated into the oil. Serve at room temperature.