Grilled Eggplant with Basil Vinaigrette
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
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Credit: Maxime Iattoni
INGREDIENTS
6 tbsp. extra-virgin olive oil1 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, purée 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.
To the reviewer who was confused about the baking sheet: they're just suggesting that you use a baking sheet as a place to rest the slices while you're brushing them with oil and sprinkling them with salt & pepper. Once they're seasoned, you transfer them off the sheet and onto whatever type of grill you're using. I did mine on an indoor grill. I hope that helps.