Grilled Eggplant with Boquerones Aioli
| Serves | 2 |
|---|---|
| Menu Part | Side Dish |
Executive Chef Kevin Lalli
Barcelona Wine Bar, Waypointe
Norwalk, Conn.
Boquerones are fresh anchovies, which are widely available in Spain and other Mediterranean countries but less popular in the U.S. Substituting a smaller amount of drained, canned anchovies can work for this recipe. At Barcelona Wine Bar, chef Kevin Lalli prefers to use the smaller, less bitter Japanese eggplant for grilling.
Ingredients
2 cups mayonnaise
2 cups sour cream
12 boquerones in vinegar
15 cloves garlic confit
1 large raw garlic clove
3 lemons, zest only
1 (5 oz.) eggplant
1 tsp. crushed almonds
Pinch of chopped flat leaf parsley
Extra virgin olive oil
Steps
1. In blender, combine mayonnaise, sour cream, boquerones, garlic confit, raw garlic and lemon zest. Puree until smooth. Season with salt to taste, transfer to quart container and reserve for service.
2. Trim eggplant and halve lengthwise. Lightly score flesh with tip of sharp knife.
3. Coat cut sides with olive oil, season with salt and grill cut-side down until tender.
4. Slice eggplant in half crosswise. Spread 1-ounce boquerones aioli on serving plate and arrange eggplant on top.
5. Sprinkle crushed almonds and parsley on top. Drizzle with extra virgin olive oil to finish.