Griddled Eggplant with Cambazola and Gremolata
1/2 eggplant, cut into 4 slices
Preheat the oven to 425F. Heat a griddle pan until hot.
1 tablespoon olive oil
3 ounces cambazola, diced
For the gremolata
2 garlic cloves, chopped
handful of flatleaf parsley
2 lemons, zest and juice only
For the salad
handful of mixed herbs including coriander, basil, chives and flatleaf parsley
2 tablespoons olive oil
1/2 lemon, juice only
Brush the eggplant slices with olive oil and griddle for 1-2 minutes on each side.
To make the gremolata, place the garlic and parsley in a mini food processor and blend together. Transfer to a bowl and stir in the lemon juice and zest to combine.
Layer a grilled eggplant slice in a chef's ring, top with half the diced cheese and a spoonful of the gremolata. Repeat this process, finishing with the eggplant. Reserve a spoonful of gremolata.
Place the eggplant stack on a non-stick-baking tray and bake in the oven for 6-8 minutes.
To make the salad place the herbs, olive oil and lemon juice together in a bowl and toss together.
Remove the eggplant stack from the oven and transfer to a serving plate. Carefully remove the ring using a tea towel.
Pile the salad on top of the eggplant stack and drizzle a spoonful of gremolata around the edge.
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