Grilled eggplant with vinaigrette and tomatoes
25 min
Under an hour
Kifli Kukták
Ingredients
Preparation method
Ingredients overview
- 1 small eggplant
- 150 g cherry tomatoes
- 1 clove garlic
- 2 tsp capers
- half a 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 to marinate.
Wash the eggplant and pat it dry. Cut it into slices about one centimeter thick, and brush with the remaining olive oil. Preheat the grill to 230 °C, then grill both sides of the eggplant slices for 5-5 minutes until they have nice grill marks.
Lightly salt the cooked eggplant and arrange it on a serving dish. Spoon the chilled tomato mixture over it (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
Before grilling, you can salt the eggplant and let it sit for 15 minutes to release its bitter liquid, but this is rarely necessary with modern varieties.
Nutritional values
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