I wasn’t quite sure what to call or how to categorize my grilled eggplant, mint, and pepper concoction. Is it a salad? A side dish? Main course? I could certainly eat enough of it to push into the realm of dinner main. And the name…it’s got the whole agrodolce thing going on, could I stretch and call it a caponata?
Before I go on, let me explain what’s happening here. It’s a heap of grilled eggplant that’s been tossed with sweetened vinegar, olive oil, red chili peppers, and fresh mint. It’s sweet and sour with a kick of spice and a whisper of smoke. Hearty, but light and bright at the same time. Wildly addictive. Intended as a side, but scarfable enough to become the main event.
Okay, I think I’ve got it! I’ll name it “Wildly Delicious, Totally Addictive, Spicy, Sweet & Sour Grilled Eggplant Salad” and place it firmly in the “Sides Turned Main” category of the recipe index.
Get what I’m saying? It’s good. You’ll make it, you’ll like it, you’ll eat a lot of it. Let me show you how it goes together.