Preparation

Wash salt off eggplant.

Grill on both sides medium heat until soft and well charred. Cool.

Sauté red onion in a 1/3 of olive oil. Let cool.

Dice eggplant in 1” pieces.

Combine all ingredients except the remaining EVOO. Puree in
Robot coupe until semi smooth.

Place mixture in a bowl and add remaining Monini EVOO by
hand.

Serve with grilled pizza bread, pita, or country bread. Drizzle
bread after grilling with additional Monini EVOO.

The chef

Albert DeAngelis

Chef Albert DeAngelis is the Executive Chef/Partner at Z Hospitality Group in Connecticut overseeing Chef De Cuisines at East End (Greenwich), Mediterraneo (Greenwich, Norwalk, White Plains), Solé (New Canaan), Terra (Greenwich, Danbury) and Aurora (Rye). Chef Albert DeAngelis graduated the Culinary Institute of America in 1986, and worked as Sous Chef and Executive Chef at presitigious restaurants in Manhattan, including Maurice @ the Meridien Hotel and Taliesin @ the Millenium Hotel

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