Grilled Eggplant w/Tomato-Caper Vinaigrette ~
~ adapted by Sunset Cookbook ~
Lightly brush eggplant slices of 3/8-inch thick rounds with 1/4 cup olive oil.
Mince capers to measure 1 1/2 teaspoons.
Finely chop 1 shallot, 1 garlic clove, and basil leaves to equal 1 teaspoon.
Add ingredients mentioned to 1 chopped Roma tomato in a bowl…
Pour over the mixture of tomatoes, shallots, garlic and basil leaves with– 2 tablespoons each of red wine vinegar, sherry vinegar; add to that: the capers. Let it set for the duration it takes to grill
… the eggplant slices,
permitting 8-10 minutes of grilling period.
Drizzle with tomato dressing and season with salt & pepper.
Even goes nicely over toasted baguette.
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