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.
Slideshow: The Best Cucumber Recipes
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup red wine vinegar
5 garlic cloves, minced
5 anchovy fillets, minced
4 Persian or Kirby cucumbers, quartered lengthwise
1 small eggplant, halved lengthwise and cut into wedges
Leaves from 1 small bunch of basil
Crusty bread, for serving
How to Make It
Light a grill or preheat a grill pan. In a large bowl, whisk the 1/4 cup of 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.
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