Grilled Eggplant with Basil Vinaigrette
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Grill
- Grill pan
- Stove
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Serving platter
- Tongs
- Measuring spoon
- Colander
Ingredients
- 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
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