Gremolata is usually found on fish, but it makes a delicious compliment to the smoky flavours of the eggplant, accompanied with savoury fresh thyme. Regarding the zest. If using a plane grater the zest is probably small enough. If using a regular zester you may need to chop the zest so it is very fine, almost powdery.
Gremolata
- zest 1 lemon
- 1 bunch parlsey, leaves only, chopped fine (approx ½ c)
- 3 cloves garlic, finely chopped
Mix the zest with the parsley and garlic. Cover and refrigerate until needed.
Grilled eggplant
- 2 med eggplants (or equivalent), sliced in at least one-inch thick slices
- extra virgin olive oil
- kosher salt
- 5-7 sprigs fresh long thyme
Make deep slices in each eggplant. Cover with salt and let sit for about 30 minutes. Rinse, pat dry and fill the slices with thyme sprigs. Brush with olive oil and grill over medium heat until tender, turning over about half way through to grill the other side. Take off the grill, brush with oil and season.
Serve with the gremolata.