Traditional Italian Recipes by VT Manuscript

Author:VT Manuscript
Language: eng
Format: epub, mobi
Publisher: 1
Published: 2015-05-22T04:00:00+00:00

Grilled Eggplant with Basil Vinaigrette

SERVES 8

INGREDIENTS

6 tbsp. extra-virgin olive oil

1 tbsp. white wine vinegar

1 tbsp. salt-packed capers, soaked and drained

20 basil leaves

1 clove garlic

Kosher salt and freshly

ground black pepper, to taste

2 large eggplants, halved

lengthwise and cut crosswise into ¼"-thick pieces

INSTRUCTIONS

1. In a blender, puree 4 tbsp. oil, vinegar, capers, basil, and garlic and season with salt and pepper; transfer vinaigrette to a small bowl and set aside.

2. Put eggplants on a baking sheet, brush both sides with remaining oil, and season with salt and pepper.

3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook eggplant, flipping once, until slightly soft and browned, about 6 minutes. Transfer eggplant to a platter and drizzle with vinaigrette.

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