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Grilled Cucumbers and Eggplant

  • Total Time:
  • Servings: 4

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.

KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Appetizers/starters, Salads, Side Dishes, Fast, Gluten-Free, Healthy, Dinner

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  • 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
  • Salt
  • Pepper
  • 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 this recipe

  1. 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.
Contributed By Photo © John Kernick Published May 2014

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