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Alternating the eggplant and tomato slices produces a neat zebra effect.Plus: More Grilling Recipes and Tips

Steven Raichlen
June 1999

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Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. Arrange the eggplant and tomato slices on a rimmed baking sheet and brush on both sides with 1/2 cup of the olive oil. Season with salt and pepper and sprinkle with the oregano. Grill the tomato slices over a hot fire for about 1 minute per side, or until they are charred but still hold their shape. Transfer to a platter. Grill the eggplant slices over a medium-hot fire for about 5 minutes per side or until lightly charred and tender.

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  • In a bowl, combine the capers and caper juice with the vinegar, lemon zest and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

  • To assemble the salad, overlap alternating grilled tomato and eggplant slices on a large platter. Tuck the basil leaves between the slices. Drizzle the dressing on top and serve.

Suggested Pairing

Tomatoes and capers add bite to the eggplants. A fruity, attractively herbal California Sauvignon Blanc would balance these flavors best.

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