Grilled Eggplant Agrodolce with Mint and Fresno Pepper
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
4 smallish Eggplant, cut in ¼” slices
3 Fresno Peppers
2 Tbsp. Sugar
1½ Tbsp. White Wine Vinegar
3 Tbsp. Extra Virgin Olive OIl
¼ c. Fresh Mint Leaves, thinly sliced
Kosher Salt & Black Pepper
Instructions:
If you’d like to turn this into a more substantial salad, consider adding cannellini beans or shreds of fresh mozzarella cheese.
Serves: 4
Sprinkle both sides of the eggplant slices with salt and place between paper towels. Press gently to remove moisture.
Light the grill. Grill the eggplant and peppers a couple of minutes per side until the eggplant flesh is golden brown and the peppers are charred. Cut the eggplant into strips. Remove the charred skin from the peppers. Cut the peppers in half, lengthwise and scrape out most of the seeds, unless you want your finished dish to be very spicy. Coarsely chop the peppers.
Whisk together the sugar, vinegar, and olive oil in a large bowl. Season with about ½ tsp. kosher salt and a few twists of black pepper. Add the eggplant, peppers, and mint to the bowl and toss. Serve lukewarm or at room temperature.
From strawberryplum.com