Grilled Cucumbers and Eggplant

By Pikachutherecipereader

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.

Ingredients

• Ingredients
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1/4 cup red wine vinegar
• 5 garlic cloves, minced
• 5 anchovy fillets, minced
• Salt
• Pepper
• 4 Persian or Kirby cucumbers, quartered lengthwise
• 1 small eggplant, halved lengthwise and cut into wedges
• Leaves from 1 small bunch of basil
• Crusty bread, for serving

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from foodandwine.com

Preparation

Step 1

Directions

Light a grill or preheat a grill pan. In a large bowl, whisk the 1/4 cup of 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.