From CSA member Julie Ahern



  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 2 tablespoons drained capers
  • 1 medium garlic clove, peeled and sliced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper
  • 1 medium eggplant or several small (about a pound), sliced about 1/3″ thick
  • 3 tablespoons balsamic vinegar



  1. Chop or food process parsley, capers, garlic, oregano, pepper flakes and olive oil. Season with pepper (and salt if necessary, but capers can be salty).
  2. Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
  3. Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
  4. Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate.
  5. Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer.
  6. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature
  7. I like to arrange the eggplant in a sort of fan design for pretty presentation. Can garnish with toasted pine nuts.


Serves 4 as a side dish


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