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Eggplant and Zucchini Scapece
Servings
4
Prep Time
15 minutes
Cook Time
4 minutes
Ingredients
- 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
For the Vinaigrette:
Instructions
- In a small bowl whisk together the balsamic,
- apple cider vinegar, olive oil, lemon zest,
- garlic, mint, and salt. Set aside to let the
- flavors mingle
- Meanwhile, preheat a grill pan over
- medium-high heat. Gently toss the zucchini
- and eggplant slices with the salt and olive
- oil. Grill the slices for about 2 minutes per
- side, or until they are nicely marked and
- pliable but not overcooked. Remove from
- the grill and brush each slice with the
- scapece vinaigrette.
- Place a zucchini strip on a board lengthwise.
- Lay a slice of eggplant parallel to it, lining up
- the side farthest from you (if there is a little
- overlap, it's OK). Begin rolling at the end
- closest to you, and roll it up like a scroll.
- Drizzle a bit more dressing over the top.
- Place on a plate and chill until ready to
- serve. Just before serving, spoon a little
- 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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