Grilled Eggplant with Cherry Tomatoes and Cilantro Vinaigrette | America's Test Kitchen
When grilled, the skin of the eggplant turns beautifully brown and becomes crisp in spots.
Ingredients
- ½ cup plus 1 tablespoon extra-virgin olive oil
- 1 shallot , minced
- 2 tablespoon minced fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper
- Pinch cayenne pepper
- 6 ounces cherry tomatoes , quartered
- 2 garlic cloves , minced
- 1½ pounds eggplant , sliced into ¾-inch- thick rounds
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