The Sydney Morning Herald logo
Advertisement
Good Food logo

Eggplant and zucchini in scapece

Stephanie Alexander
Stephanie Alexander

Advertisement
Eggplant and zucchini in scapece
Eggplant and zucchini in scapeceMarina Oliphant

Eggplant and zucchini in scapece

Advertisement

Ingredients

  • 1 eggplant, cut lengthwise into 6-8 slices about 5mm thick

  • 3 zucchini, cut lengthwise about 5mm thick

  • 1/2 cup extra virgin olive oil

  • 24 mint leaves, chopped

  • 1 tbsp red wine vinegar

  • 1 garlic clove, finely sliced

Method

  1. Brush eggplant and zucchini slices with a little of the oil. Bake or saute until golden on both sides. Arrange on a serving platter.

    In the same pan, scatter the garlic and mint. Add the red wine vinegar and saute over high heat for 30 seconds. The vinegar will hiss and almost disappear. Quickly add the rest of the oil and spoon the sauce over the warm vegetables.

    Serve at room temperature as part of an antipasto platter.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Stephanie Alexander