1 Eggplant, peeled and sliced into ¼ inch thick discs
1 handful of fresh parsley, cleaned and minced
2 large cloves of garlic, minced
Good quality extra virgin olive oil for drizzling
5 ingredients and the simplest, most delicious eggplant recipe ever. I can’t claim it as my own, however. Here’s a little backstory for you. I’m a professional musician (I play the sax) and have had the honor of touring internationally with artists such as Beyoncè and JayZ. After we ended a portion of the tour in Paris, I made the spontaneous decision to move to Tuscany the next day instead of coming back to New York. My life became a plot from a movie practically, as I found myself living on a farm in the rolling hills of wine country, dating a chef, driving a vespa, the whole thing... Anyway, this is his recipe. Stolen. Guilty. Here we go...
Lightly season both sides of the eggplant slices with salt. On a large grill pan over medium heat (or if you have a grill, even better), cook the eggplant until golden brown on both sides (approx 3–4 minutes each side). No oil needed at this point, Just salt!
Transfer golden eggplant to a serving plate, sprinkle with parsley and raw garlic, and douse with a very generous amount of olive oil. Continue layering the cooked eggplant with garlic, parsley, and olive oil until you cook all of the eggplant.
Enjoy right away, Neighbor!
Compost scraps produced: