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Japanese eggplant fairy tale extra-virgin olive oil salt sweet corn kernels ears banana pepper grape tomatoes red wine vinegar garlic basil
Viewed: 75 - Published at: 2 years agoIngredients
- 3 Japanese eggplant, cut in half lengthwise
- 3 fairy tale eggplant, cut in half lengthwise
- 3 tablespoons extra virgin olive oil
- 1 dash sea salt and cracked black pepper
- 2 sweet corn kernels ears
- 1/2 cup banana pepper, diced
- 1/2 cup grape tomatoes, chopped
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 dash basil
Method
- Toss eggplant in a mixing bowl with oil and season to taste. Grill eggplant cut side down 3-5 minutes or until you have nice grill marks. Flip egg- plant and cook on a lower heat until tender.
- Combine all ingredients in a mixing bowl. Stir well and let rest form 10-15 minutes for flavors to infuse. Serve over grilled eggplant.
