What's Cooking: Eggplant Calabrese
Chef Vincent Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make eggplant Calabrese.
4 medium sized eggplants sliced in 1/4 inch rounds
5-6 cloves garlic smashed
1 bunch parsley, 1/2 bunch chopped reserve other half for leaf garnish
12 Calabrian chilis
1 cup Calabrian chili oil (from jar of chilis)
Salt and pepper to taste
Marinate sliced eggplants with chili oil and season with salt and pepper.
Grill eggplants on both sides until dark grill lines are achieved.
Chop chilis and combine with remaining chili oil, chopped parsley and smashed garlic.
Mix grilled eggplants and chili/garlic oil together.
Place on plate, drizzle remaining oil and garnish with parsley leaves.
Serve on top of bruschetta, with pasta or use for sandwich ingredient.