Chef Hany Ali's Fire Roasted Eggplant & Blistered Shishito Peppers - California Grown
Chef Hany Ali's fire grilled eggplant is topped with shishitos and an incredibly addictive cumin vinaigrette.
Ingredients
- 4 Japanese eggplants (halved lengthwise and scored halfway through)
- 12 shishito peppers
- 12 heirloom cherry tomatoes (cut in half)
- 2 quarts vegetable oil (for frying)
- ½ cup chopped garlic
- 2 cups Chef’s Blend Olive Oil (or favorite extra-virgin olive oil)
- 1 cup white distilled vinegar
- 1 cup chopped parsley
- 1 tablespoon Salt
- 1/2 tablespoon black pepper
- 2 tablespoon cumin
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