Grilled Eggplant in Vinaigrette
We're egging you on with this grilled veggie dish. A small amount of skill is required to whip up this eggplant extraordinare, but we have faith you'll be able to do it.
At a glance
- Preheat the broiler.
- Cut the eggplant crosswise in 1/2-inch slices. Salt them and let them drain for about 20 minutes.
- Pat dry, then brush them all over with two tbsp. of oil. Broil on the rack of a broiler pan 2 to 3-inches from the heat until browned, about 5 minutes. Turn the oven to 450 degrees and move the pan to the middle of the oven. Roast until tender, about 12 minutes.
- Blend the remaining ingredients along with the remaining olive oil in a blender or food processor until emulsified. Serve eggplants at room temperature with the vinaigrette.
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