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Photo Credit: Elizabeth Newman

Eggplant and Zucchini Scapece

The veggies are grilled just enough to cook off the raw flavor, but not enough to make them mushy. Once marinated in the zesty vinaigrette, their texture becomes dense and meaty.
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Eggplant and Zucchini Scapece

Servings

4

Prep Time

15 minutes

Cook Time

4 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Eggplant and Zucchini Scapece

Ingredients

    For the Vinaigrette:

  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 clove garlic (peeled and smashed)
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon kosher salt
  • 2 Japanese eggplant (sliced 1/16-inch-thick lengthwise on a mandoline)
  • 2 medium zucchini (sliced 1/16-inch-thick lengthwise on a mandoline)
  • 3/4 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Instructions

  1. In a small bowl whisk together the balsamic,
  2. apple cider vinegar, olive oil, lemon zest,
  3. garlic, mint, and salt. Set aside to let the
  4. flavors mingle
  5. Meanwhile, preheat a grill pan over
  6. medium-high heat. Gently toss the zucchini
  7. and eggplant slices with the salt and olive
  8. oil. Grill the slices for about 2 minutes per
  9. side, or until they are nicely marked and
  10. pliable but not overcooked. Remove from
  11. the grill and brush each slice with the
  12. scapece vinaigrette.
  13. Place a zucchini strip on a board lengthwise.
  14. Lay a slice of eggplant parallel to it, lining up
  15. the side farthest from you (if there is a little
  16. overlap, it's OK). Begin rolling at the end
  17. closest to you, and roll it up like a scroll.
  18. Drizzle a bit more dressing over the top.
  19. Place on a plate and chill until ready to
  20. serve. Just before serving, spoon a little
  21. more dressing over the top.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
21 grams
Protein
4 grams
Fat
14 grams
Saturated Fat
2 grams
Sodium
487 milligrams
Fiber
9 grams
Sugar
13 grams
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dairy free
gluten free
nut free
vegan
vegetarian

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