Jump to recipe
Yields:
4
Total Time:
20 mins
To jazz up simple grilled eggplant and cucumbers, Kay Chun tosses them with a delicious and simple dressing of olive oil, vinegar, garlic, and anchovy.
Advertisement - Continue Reading Below
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 5 clove garlic
- 5 anchovy fillets
- salt
- Pepper
- 4 Persian or Kirby cucumbers
- 1 small eggplant
- 1 bunch basil leaves
- Crusty bread
Directions
- Step 1Light a grill or preheat a grill pan. In a large bowl, whisk the olive oil with the vinegar, garlic, and anchovy; season with salt and pepper. In another large bowl, toss the cucumbers and eggplant with 3 tablespoons of the vinaigrette. Oil the grates and grill over moderate heat, turning, until the cucumbers are crisp-tender and the eggplant is tender, 3 to 5 minutes. Transfer the vegetables to the vinaigrette and add the basil; toss to coat. Serve warm, at room temperature, or cold, with bread.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
- Step 1Light a grill or preheat a grill pan. In a large bowl, whisk the olive oil with the vinegar, garlic, and anchovy; season with salt and pepper. In another large bowl, toss the cucumbers and eggplant with 3 tablespoons of the vinaigrette. Oil the grates and grill over moderate heat, turning, until the cucumbers are crisp-tender and the eggplant is tender, 3 to 5 minutes. Transfer the vegetables to the vinaigrette and add the basil; toss to coat. Serve warm, at room temperature, or cold, with bread.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below