By | 21 September 2020

Ingredients

For the eggplant >>
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt
For the vinaigrette >>
2 anchovy fillets (preferably salt packed), rinsed
1 small clove garlic
Kosher salt
1/4 cup black olives, such as Niçoise or Kalamata, rinsed well, pitted, and chopped finely
1/4 cup extra-virgin olive oil
1 Tbs. freshly squeezed orange juice
2 Tbs. red-wine vinegar; more as needed
1/2 tsp. finely chopped orange zest
Freshly ground black pepper

Nutrition

180 CALORIES
1G PROTEIN
6G CARB
18G TOTALFAT
2.5G SAT FAT
13G MONOFAT
2G POLYFAT
0 MG CHOL
340 MG SODIUM
3G FIBER

DIRECTIONS

Orange adds a nice brightness to this salty eggplant topping. If you’re not a fan of anchovies, don’t let that discourage you. The flavor mellows considerably when combined with the other ingredients.

Prepare the eggplant Prepare a medium-high charcoal or gas grill fire. Brush both sides ofthe eggplant slices with olive oil and season with salt. Grill(covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill untiltender and well marked on the other side, another 3 to 4 minutes. The interior should be grayish and soft ratherthan white and hard. Serve warm or atroom temperature, by itself or with the vinaigrette below.

Make the vinaigrette 1. With a mortar and pestle, pound the anchovy, garlic, and a pinch of saltto a paste, or mince the anchovy and garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife. Unless you’re using a large mortar,transferthe mixture to a medium bowl. Whisk in the olives, olive oil, orange juice, vinegar, and orange zest. Season to taste with salt, pepper, and more red-wine vinegar, if necessary

Just before serving, whisk the vinaigrette again and spoon it over grilled eggplant—you may not need it all—or serve on the side

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