Grilled Eggplant with Caponata Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Bright, fresh, and vinegary-tart, this is a fun play on Sicilian caponata, a dish made with eggplant, tomatoes, onions, and olives. For a twist on the classic, I like to serve slices of eggplant topped with chunky tomato salsa. The dish can be a first course or part of an easy buffet lunch. Ingredients:
1 12-ounce container grape or cherry tomatoes, quartered lengthwise |
2 celery stalks, finely diced |
1/2 cup chopped vidalia or maui onion |
5 large green olives, pitted, thinly sliced (about 2 tablespoons) |
2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish |
1 tablespoon drained capers, rinsed |
1 garlic clove, minced |
pinch of dried crushed red pepper |
3 tablespoons red wine vinegar |
1 tablespoon extra-virgin olive oil plus additional for brushing |
1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed |
Directions:
1. Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.
2. Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
3. Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
|
|