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Grilled Eggplant with a Tomato Caper Vinaigrette

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I think I have finally matured, because I now like eggplant. I have tried eggplant through the years coming up with one or two recipes that I would make again, but then I tried this gem. Our family ate many many interesting foods in my childhood, but I have recently come to realize that we left out some of the more common (and delicious) ones. Like beans, root vegetables and eggplant.

This dish is also perfect in another way, you can cook it ahead and assemble right before serving.

Grilled Eggplant with a Tomato Caper Vinaigrette
Grilled Eggplant with a Tomato Caper Vinaigrette

I have also been on a mission in the last few years to eat more vegetables and of particular interest here lately is salads that are not leafy and green. Sometimes I want something bolder and a salad with more interest than a bowl of greens tossed with dressing. This recipe meets that standard, and did I mention that it is delicious?


Grilled Eggplant with a Tomato Caper Vinaigrette
adapted from Sunset via the Egg Farm
serves 6-8 as a side or 12 as an appetizer

1 large eggplant - about 2 pounds or equivalent smaller ones
olive oil
garlic salt and pepper

1 c chopped tomato
1 thin slice onion - minced and blanched, see below
2 T red wine vinegar
1/4 c olive oil
1 rounded T capers, mashed with a fork  actually this works better, rub between thumb and forefinger to break apart
2 T fresh chopped basil
salt and pepper to finish


Slice the eggplant, cut into 12 slices. Using a pastry brush or your fingertips, coat the surface lightly with olive oil.


Broil until golden brown, rearranging the slices for even cooking/browning if needed. Turn, coat the second side and repeat with cooking and browning.

Remove eggplant slices to a serving platter, season with garlic salt and fresh ground pepper. Let rest until room temperature.  Or you may refrigerate and continue when needed.


Dice enough tomatoes to make one cup, combine with remaining ingredients. Let stand to marinate.


When ready to serve, arrange the tomato mixture over the eggplant slices, finish the top with a small amount of salt and fresh ground pepper.

*To blanch the onion, add minced onion to a small pan of boiling water, let sit 1 minute, drain well and let cool.

Tomorrow's lunch!

Enjoy!

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this post is shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
homestead barn hop @ the prairie homestead
cook your books @ kitchen flavours
homeacre hop @ prudent living
full plate thursday @ miz helens

5 comments

  1. oh i just love how you used the eggplant to make it its own star in a dish. too many times it is added as an ingredient to something else and not highlighted on its own. This looks incredible and i love that vinaigrette.

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  2. When I saw this post, I said to myself, "Melynda made eggplant?!" I am so glad you did and that you enjoyed it. Wonderful recipe--thank you for sharing. --Rocquie

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  3. Hi Melynda,
    Your eggplant dish looks so delicious! I love eggplant and I like them best when fried. I really need to get out of my comfort zone when I cook eggplant next time! Thanks for sharing with CYB!

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  4. I didn't like eggplant until a few years ago either, Melynda, but now I just love it. Your Grilled Eggplant with a Tomato Caper Vinaigrette sounds absolutely delicious. Thank you for sharing it with us at the Hearth and Soul hop!

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  5. Hi Melynda,
    Your Eggplant dish looks fantastic, we would love it. The photo's of your garden are so good. It's cold and I miss the garden already. Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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