Grilled Eggplant with Basil Vinaigrette Recipe












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


1. In a blender, purée 4 tbsp. oil, vinegar, capers, basil, and garlic and season with salt and pepper; transfer vinaigrette to a small bowl and set aside.
2. Put eggplants on a baking sheet, brush both sides with remaining oil, and season with salt and pepper.
3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook eggplant, flipping once, until slightly soft and browned, about 6 minutes. Transfer eggplant to a platter and drizzle with vinaigrette.

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