Friday Food Tip #45

FoodLogoCut a large eggplant into 1cm thick slices and brush generously with olive oil on both sides then grill on both sides till cooked through. Make a gremolata by mixing 2 finely chopped garlic cloves with the finely grated zest of a lemon and a handful of finely chopped parsley. Arrange the eggplant on a plate, sprinkle with the gremolata, and drizzle the juice of the lemon and a tablespoon of olive oil over it.

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