Serves 10
40 min
Spanish Grilled Aubergine with Tomato Vinaigrette
Recipe GLPR932027a54c46df
Tender grilled aubergine slices topped with a bright, herbaceous tomato vinaigrette made with Spanish olive oil, sherry vinegar, fresh garlic, capers, and basil. This elegant dish is served at room temperature and makes an impressive Spanish-inspired main course or side dish.
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Ingredients
2 medium aubergines (or 1 large)
1/3 to 1/2 cup Spanish olive oil, divided
3 Roma tomatoes, finely chopped
3 tablespoons Spanish sherry vinegar
2 green onions (scallions), finely chopped
2 teaspoons capers, minced
3 cloves garlic, minced
1/4 cup fresh basil leaves, chopped
2 fresh basil sprigs for garnish
1 French-style baguette, sliced
Directions
Trim away any blemished spots or stem ends from the aubergines. Slice the aubergines crosswise into rounds approximately 3/8 inch thick. Lay the slices on a baking sheet.
Preheat your grill to medium-high heat. Lightly coat each aubergine slice with Spanish olive oil, either by misting with a spray bottle or gently brushing with oil on both sides. Position the baking sheet on the grill grate, about 6 to 8 inches from the heat source.
Grill the aubergine slices for approximately 12 to 15 minutes until the bottom side is lightly golden and the flesh is tender when pressed gently. Flip the slices over, brush the cooked side lightly with olive oil, and return to the grill for another 10 to 12 minutes.
Watch the aubergine carefully during cooking, as slices closer to the heat source may cook faster than those further away. Rotate the baking sheet as needed to ensure even browning. Remove individual slices as they finish cooking and transfer to a large serving platter, overlapping them as desired.
While the aubergine is grilling, prepare the vinaigrette. In a medium mixing bowl, combine the finely chopped Roma tomatoes, minced green onions, and minced garlic.
Drain the capers in a fine-mesh strainer and mince them finely. Remove any stems from the fresh basil leaves and chop them. Add the minced capers and chopped basil to the tomato mixture.
Pour the remaining Spanish olive oil and sherry vinegar into the vinaigrette bowl. Stir all ingredients together until well combined. Allow the grilled aubergine to cool for a few minutes.
Spoon the tomato vinaigrette generously over the cooled aubergine slices. Garnish with fresh basil sprigs.
Serve immediately at room temperature with sliced baguette on the side. Alternatively, cover with plastic wrap and refrigerate for up to 1 day. Before serving chilled portions, remove from the refrigerator 10 to 15 minutes ahead to allow the dish to return to room temperature, which will enhance the flavors of the olive oil and vinaigrette.
