Grilled Eggplant Salad
appetizers, grilled
VINAIGRETTE:
2 shallots
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
5 tablespoons extra virgin olive oil
Salt
Fresh ground black pepper
EGGPLANT GARNISHES AND BREAD:
1 red bell pepper
2 pounds Japanese eggplant
4 slices French bread
or white bread-country style; crusty
1/2 cup olive oil
3 ounces black Nicoise olives-about 24
1/4 cup coarsely chopped fresh basil leaves
1 clove garlic
PREPARATION: For the vinaigrette, mince the shallots. In a bowl, combine the shallots and vinegars and let stand for 10 minutes. Gradually whisk in the olive oil and season to taste with salt and pepper. Set aside.
Roast the red pepper over a gas flame, under the broiler, or on the grill until skin blackens and blisters. Cool, remove skin, seed, and coarsely chop pepper.
Recipe can be made to this point several hours ahead.
COOKING AND SERVING: Cut the eggplant lengthwise into 1/4-inch-thick slices. Brush both sides of the sliced eggplant and the bread with olive oil, set bread aside. Grill the eggplant over a hot fire until browned on each side, about 7 minutes. Arrange the eggplant on a serving platter. Drizzle with the vinaigrette and garnish with the roasted red pepper, black olives, and basil.
Grill the bread on both sides until crisp, about 4 minutes total. Remove from grill and immediately rub with the garlic. Serve the grilled bread with the salad.
NOTES : Grilled sliced eggplant, red pepper and olives in a shallot vinaigrette on grilled garlic bread.
This recipe calls for Japanese eggplant, distinguished by their long, narrow shape. 0 0 0 0 0 0 0 0 0 0 3234 0 0 0 4282 20028 0
Contributor: Cook's Magazine May 1988
Yield: 4 servings
Preparation Time: 0:45
