Menu Enter a recipe name, ingredient, keyword...

Grilled Cucumbers and Eggplant

By

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.

Google Ads
Rate this recipe 4.5/5 (2 Votes)

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.

You'll also love

Review this recipe

Spanish Eggplant Braised Eggplant & Tomatoes