Grilled Eggplant Scapece
| Yield: | 8 Servings |
| Categories: |
| 8 | sm | Japanese eggplants, 3 to 4 inches |
| Ng | ||
| Long | ||
| About 2 pounds | ||
| 2 | oz | Virgin olive oil |
| 1/4 | c | Red wine vinegar |
| 3 | Cloves garlic, finely minced | |
| 20 | Fresh mint leaves, roughly chopped | |
| 1 | ts | Dried orange zest |
| 1/2 | c | Extra virgin olive oil |
| 2 | tb | Freshly ground black pepper |
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