Grilled eggplant and zucchini with garlic and chili topping

Ingredients for 4 servings:

• 1 large eggplant(s)
• 1 large zucchini
• 1 tsp chili flakes, Korean
• 1 bulb(s) garlic, Chinese
• 3 tbsp balsamic vinegar
• some rapeseed oil
• 100 ml olive oil, extra virgin pressing
• 1 handful of parsley, flat, with the stems roughly chopped
• 1 spring onion(s), cut into fine rings
• e.g. sea salt
• n. B. Black pepper, freshly ground
• e.g. Parmesan, freshly sliced ​​or grated

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Antipasti, on bread, with fish, with meat or simply as a snack – from Fiefhusen

Cut both vegetables diagonally into slices approximately 5 mm thick. Do this diagonally so that the slices have a larger surface area. Now rub the eggplant slices generously with sea salt on both sides and then place them in a sieve to drain for at least 30 minutes. The salt draws out the water, preventing the eggplant from soaking up oil like a sponge. Then rinse the salt thoroughly under running water and dry the eggplant slices between kitchen paper towels. Heat a ridged grill pan with a little rapeseed oil to 3/4 heat and fry the eggplant vigorously until nice grill marks appear. You can also turn it 90 degrees again to create a nice diamond pattern. Remove from the pan and drain on kitchen paper and set aside. Now repeat the process with the zucchini and set these aside to cool. Pour the cooking juices that have formed in the grill pan into a small, smooth pan. Finely dice the garlic. I like to use Chinese bulb garlic because it’s much easier to clean and the flavor is exactly the same. If you use the “classic” cloves, you’ll need about four larger cloves. Now add the olive oil, diced garlic, balsamic vinegar, and chili flakes to the pan. (After making kimchi for the first time, I love Korean chili flakes.) Alternatively, finely chop a small, medium-hot red chili pepper (removing the seeds and white membranes). Reduce the heat to medium and gently fry the garlic for about five minutes, without letting it brown, stirring frequently. Remove the pan from the heat, add the parsley and spring onions, stir, and let it stand for a few minutes. Lightly brush a serving plate or platter with olive oil and arrange the eggplant on it first. Stir through the garlic and chili mixture and spoon just a little of the oil over the eggplant slices. Arrange the zucchini slices on top and drizzle with the remaining seasoning oil, parsley, garlic, and spring onion rings. If you like, you can add a touch of grated Parmesan cheese. Finally, grind a little black pepper. This recipe works as an appetizer, as a topping on bread, for example, ciabatta, toast, or flatbread, as a hot or cold snack, and “just because” it’s delicious.