Serves: 6
Ingredients:
2 large eggplants
6 garlic cloves, minced
1/2 cup olive oil
2 tablespoons salt
3 tablespoons parsley, chopped
Remove skin from eggplant then cut brunoise (A basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch)
Marinate in the olive oil and salt for 1 hour.
Procedure:
Preheat oven to 350 degrees, place marinated eggplant on a sheet tray (nonstick or lined with parchment paper) and bake on low heat for about an hour, stirring occasionally to cook evenly. Add garlic and bake for 20 additional minutes. Remove from oven and fold in chopped parsley. Serve warm with grilled or toasted crostini.
Recipe Type: Authentic
Recipe Author: Chef Nick Rabar
Chef's Background:
Restaurant Owner and Chef
Star of his own Rhode Island cable TV show, “Chef 2 Go.”
Recipe Source: http://www.providencejournal.com/features/food/recipes/20130731-r.i.-chef-nick-rabar-chronicles-his-culinary-journey-in-novel-the-cold-side-of-the-grill.ece