Grilled Eggplant in Tomato Vinaigrette Recipe - Berenjena con Vinagreta


  • 1 French-style baguette
  • 2 eggplants, medium size or 1 large
  • 1/3-½ cup extra virgin Spanish olive oil
  • 3 roma tomatoes
  • 3 Tbsp Spanish sherry vinegar
  • 2 green onions, finely chopped (optional)
  • 2 tsp capers, minced
  • + 3 more ingredients
    • 3 cloves garlic, minced
    • ¼ cup fresh basil leaves, chopped
    • 2 basil sprigs for garnish

Thie grilled eggplant with vinaigrette makes 6-8 servings as an appetizer. Trim off any stems or blemishes on the skin of the eggplants. Cut eggplants crosswise into slices about 3/8 inch thick. Note: Slices 1/4 inch thick are a bit too thin. They will burn easily and fall apart after they are d...

View full recipe at SpringPad


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