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Chicago Sun-Times
Chicago Sun-Times
National
Lynda Balslev, TasteFood

Gremolata sauce adds a little bling to grilled eggplant

This grilled eggplant with gremolata takes its inspiration from Yotam Ottolenghi, the Israel-born British chef and cookbook author. (Lynda Balslev/TasteFood)

Eggplant on the grill is a summer favorite. A brush of olive oil, a sprinkle of salt and the fire of the grill are all that’s needed to transform firm, spongy eggplant wedges and planks into crispy-squidgy versions of themselves.

But why stop there?

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