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Grilled Cucumbers and Eggplant
© John Kernick

Grilled Cucumbers and Eggplant

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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.

  1. 1/2 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 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.