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Eggplant doesn't need a lot of preparation to taste great. Specialty varieties like Lilac Bride often lack the astringent flavor and big seeds that Italian Globe eggplant sometimes has.
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Ingredients
For 8 COM_JOOMRECIPE_SERVING_TYPE_
grilled-eggplant-with-basil-vinaigrette
- 6 T olive oil
- 1 T white wine vinegar
- 1 T capers
- 20 basil leaves
- 1 clv garlic
- salt
- pepper
- 5 lb eggplant
Grilled Eggplant with Basil Vinaigrette Directions
- Use a blender, food processor, or hand blender to purée 4 tablespoons of the olive oil, the vinegar, capers, basil, and garlic. Season with salt and pepper, and place in a small bowl. Set aside.
- Place the eggplants on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Sprinkle with salt and pepper.
- Heat a gas grill to medium-high, or build a medium-hot fire in a charcoal grill. Arrange the eggplant slices on the grill grate, and cook about 6 minutes, flipping once, until tender and browned. Transfer to a serving dish and drizzle with basil vinaigrette.