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Grilled Cucumbers and Eggplant

© John Kernick

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.

Ingredients

  1. 1/4 cup extra-virgin olive oil, plus more for brushing

  2. 1/4 cup red wine vinegar

  3. 5 garlic cloves, minced

  4. 5 anchovy fillets, minced

  5. Salt

  6. Pepper

  7. 4 Persian or Kirby cucumbers, quartered lengthwise

  8. 1 small eggplant, halved lengthwise and cut into wedges

  9. Leaves from 1 small bunch of basil

  10. Crusty bread, for serving

  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.

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