Grilled Eggplant with Tomato Caper Topping

Printer Friendly Version »

Typically, eggplant is fried in oil for dishes such as this one or for eggplant Parmesan. Try this oven-grilled method for a wonderful, lower-fat version. This recipe topping is excellent, but feel free to experiment since eggplant makes a great base for many flavors.

Ingredients

2 eggplant, about 1 pound each
7 tablespoons olive oil, approximately
4 Roma tomatoes, chopped finely
1 tablespoon red wine vinegar
1 tablespoon sherry vinegar
1 1/2 teaspoons capers, minced
1 teaspoon shallots, chopped finely
1 teaspoon garlic, chopped finely
2 tablespoons fresh basil, chopped
Fresh basil sprigs
Salt and pepper, to taste


Directions

Trim off the eggplant stems and slice the eggplant into 3/8-inch thick rounds. Either brush or spray the slices lightly with olive oil. Place in single layer in two pans or cookie sheets. Place under a preheated broiler and turn when browned. Repeat on second side and remove from oven.

Mix tomato, oil, vinegars, capers, shallots, garlic, and chopped basil. Place eggplant slices on a platter and dress each with the topping. Add salt and pepper to taste. Garnish with sprigs of basil. Serves 6 as a salad/side dish or 12 as an appetizer.

Recipes & Tips


Recipes by Product Category
Avocado
Bananas
Basil
Cucumbers
Eggplant
Fava Beans
Garlic
Ginger
Green Beans
Green Garlic
Mangoes
Melons
Onions
Peas
Peppers & Chili Peppers
Premium Afghan Saffron
Squash
Tomatillos
Tomatoes, Cherry & Other

Recipes by Course
Appetizers
Beverages
Desserts
Main Courses
Miscellaneous
Salads
Side Dishes
Soups