A very easy and tasty way to prepare eggplant. We love it as a side dish, part of an appetizer, or as a main meal. The eggplant is delicious in a sandwich served with either other grilled vegetables, cheese, charcuterie or grilled chicken. The combinations are endless.
INGREDIENTS:
2 large eggplants, sliced 1/4 inch thick
grape seed oil to drizzle on eggplant before grilling
extra sea salt
For the dressing:
1/3 cup extra virgin olive oil
4 tbsp red or white balsamic vinegar
1 tsp. grainy mustard
1 minced garlic clove
salt and freshly ground black pepper
1/4 cup of chopped fresh basil
METHOD:
Salt the eggplant slices and let them drain in a colander.
Preheat the grill to medium high.
Using a whisk, combine all the ingredients for the vinaigrette.
Rinse the eggplant and pat dry. Brush grape seed oil on both sides of each slice. Grill turning often until the eggplant is soft and cooked through. Once they are cooked arrange on a large baking tray. If you are doing this in batches, be sure to keep the cooked slices warm. Drizzle the vinaigrette over the warm slices brushing evenly on both sides and transfer to a serving dish.
TIPS:
Salting the eggplant slices before they are cooked, removes some of the bitterness. When I am in a hurry, sometimes i just skip this step. But be aware that the eggplant will definitely be a bit more bitter.
I recommend that you drizzle the vinaigrette while the eggplant is still warm. This allows for better absorption of flavour.
This vinaigrette is also delicious with many other grilled vegetables, such as Portobello mushrooms, zucchini, peppers, asparagus and tomatoes.
You can substitute the regular eggplant with Sicilian eggplant, Asian eggplant and baby eggplant.
2 large eggplants, sliced 1/4 inch thick
grape seed oil to drizzle on eggplant before grilling
extra sea salt
For the dressing:
1/3 cup extra virgin olive oil
4 tbsp red or white balsamic vinegar
1 tsp. grainy mustard
1 minced garlic clove
salt and freshly ground black pepper
1/4 cup of chopped fresh basil
METHOD:
Salt the eggplant slices and let them drain in a colander.
Preheat the grill to medium high.
Using a whisk, combine all the ingredients for the vinaigrette.
Rinse the eggplant and pat dry. Brush grape seed oil on both sides of each slice. Grill turning often until the eggplant is soft and cooked through. Once they are cooked arrange on a large baking tray. If you are doing this in batches, be sure to keep the cooked slices warm. Drizzle the vinaigrette over the warm slices brushing evenly on both sides and transfer to a serving dish.
TIPS:
Salting the eggplant slices before they are cooked, removes some of the bitterness. When I am in a hurry, sometimes i just skip this step. But be aware that the eggplant will definitely be a bit more bitter.
I recommend that you drizzle the vinaigrette while the eggplant is still warm. This allows for better absorption of flavour.
This vinaigrette is also delicious with many other grilled vegetables, such as Portobello mushrooms, zucchini, peppers, asparagus and tomatoes.
You can substitute the regular eggplant with Sicilian eggplant, Asian eggplant and baby eggplant.
