Eggplant with Gremolata and Antipasto

Our next course was Eggplant with Gremolata. According to Wikipedia, and many recipes out there, gremolata refers to a condiment made of parsley, garlic, and lemon zest. The gremolata itself was good, but to be honest we could have happily eaten the eggplant right off the grill. The garlic paste really provided a great flavor which easily stood on it’s own. I would make gremolata again, but perhaps use it as a stuffing rather than a garnish.

2 medium eggplant, peeled and sliced
Olive Oil
Garlic Paste (such as this one by Amore)
1 c. chopped fresh parsley
2 t minced garlic
Zest of one lemon
Juice of 1/2 lemon
1/3 c. whole wheat breadcrumbs

Dip eggplant in a mixture of olive oil and garlic paste, and place on a hot grill. Cook on each side, until the eggplant is golden brown. Mix parsley through breadcrumbs, and sprinkle the mixture on the eggplant slices to serve.


The third course of our meal was an Antipasto Salad, prepared entirely by my sister (Kelly P.) She served a large bowl of field greens with cucumbers and tomatoes, and made a tray full of Italian good stuff – cheeses, meats, roasted red peppers, artichokes, olives, and breadsticks. It was like Christmas in August! My Mom loves ‘stinky cheese’ and this dish was certainly a hit.

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