Diets

Grilled Japanese Eggplant with Tomato-Caper Salsa

30 minutes or fewer Japanese eggplants have a naturally smoky flavor, but if you can’t find them, regular eggplants work too. The eggplant slices can also be cooked on a countertop grill (such as George Foreman) or broiled in the oven.

30 minutes or fewer


Japanese eggplants have a naturally smoky flavor, but if you can’t find them, regular eggplants work too. The eggplant slices can also be cooked on a countertop grill (such as George Foreman) or broiled in the oven.

Servings
6

Ingredients

  • 6 medium-size Japanese eggplants (about 1 1/2 lb.)
  • 2 Tbs. olive oil plus extra for brushing
  • 6 tomatoes (about 2 lb.) cut into 1/2-inch dice
  • 1/4 cup finely chopped fresh basil
  • 1 shallot, peeled and minced
  • 2 tsp. drained capers
  • 1 tsp. sherry vinegar

Preparation

Preheat outdoor grill or set stovetop grill on medium heat. Cut each eggplant lengthwise into 1/3-inch-thick slices. Brush slices with olive oil.

Mix tomatoes, 2 Tbs. oil, basil, shallot, capers and vinegar in medium bowl. Season with salt and pepper.

Grill eggplants 5 minutes on each side for outdoor grill, 5 minutes total for countertop grill, or until tender and scored with dark grill marks. Arrange eggplant slices on platter. Spoon tomato mixture over top, and serve.