Grilled eggplant with vinaigrette and tomatoes
Kifli Kukták
Ingredients
Preparation method
Ingredients overview
- 1 small eggplant
- 150 g cherry tomatoes
- 1 clove garlic
- 2 tsp capers
- 1 handful fresh basil leaves
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 pinch salt
- 1 pinch black pepper
Wash the cherry tomatoes and cut them into eighths. Place them in a bowl, add the crushed garlic, chopped capers, then season with one tablespoon of olive oil, red wine vinegar, a pinch of salt and pepper. Mix thoroughly and refrigerate until the eggplant is ready.
Wash and dry the eggplant. Cut it into slices about one centimeter thick and drizzle with the remaining olive oil. Heat the grill (or grill pan) to about 230 °C. Place the eggplant slices on it and grill for about 5-5 minutes per side until nicely striped and tender.
Lightly salt the cooked eggplant and arrange it on a serving dish. Pile the chilled tomato mixture on top (making sure to leave any excess liquid in the bowl). Sprinkle with fresh basil leaves, drizzle with a little more olive oil, and serve immediately.
Chef's tip
If you want to make it more filling, serve with fresh baguette or sprinkle some crumbled feta cheese on top.
15 min
