Grilled Eggplant or Zucchini Topped with Ricchissimo

This is an elegant and easy dish, and reminds me of travels in Italy.

 

Needed for this recipe:

Sunshine Coast Olive Oil Co. Ricchissimo, certified density aged dark balsamic

Sunshine Coast Olive Oil Co. Garlic Olive Oil*.

*Other Sunshine Coast Olive Oil Co. Olive Oil suggestions: Tuscan Herb, Milanese Gremolata, Medium or Robust Ultra-Premium Certified, Chipotle, Basil, Olive Wood Smoked, Rosemary.

 

Ingredients:

Zucchini or Eggplant

Sunshine Coast Olive Oil Co. Garlic Olive Oil (about ¼ cup)

Sea Salt

Sunshine Coast Olive Oil Co. Ricchissimo (enough for a drizzle)

 

Method:

Slice zucchini or eggplant thinly (I use a chef’s mandolin to achieve an even thinness). Sprinkle with salt and let sweat about 30 minutes.  Heat your grill to medium.  I like to use an indoor grill or grill pan for zucchini so I can slice it extra thin.

With an olive oil sprayer, or with a brush, lightly coat your zucchini or eggplant.  When grill is hot, grill each side until grill marks show.

Let cool and top with an artistic drizzle of Ricchissimo, rare, certified density balsamic.

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