Grilled Eggplant with Basil Vinaigrette

  • Serves

    serves 8


Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.

What You Will Need


  • 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


Step 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.

Step 2

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

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.