Grilled Mackerel and Eggplant with Salsa Verde
| Yield: | 1 Servings |
| Categories: |
| 4 | Eggplants, (preferably Japanese); long and thin | |
| 3 | tb | Virgin olive oil; plus 3 T |
| 3 | tb | Red wine vinegar |
| 1 | tb | Hot red pepper |
| 1 | tb | Dried oregano |
| 4 | Mackerel fillets, bones removed; about 2 pounds | |
| 1 1/2 | c | Parsley leaves |
| 1/2 | c | Mint leaves |
| 1 | Anchovy, salted variety; rinsed and filleted | |
| 1 | c | Extra virgin olive oil |
| 1 | Egg, hard-boiled; finely chopped | |
| 2 | tb | Capers, drained; finely chopped |
| 1 | Lemon, juice and zest of | |
| Sea salt |
Advertisement