Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette

Ingredients

• 1 small clove garlic
• 2 anchovy fillets (preferably salt packed), rinsed
• 1 large globe eggplant (about 1 lb.), trimmed and cut into ½-inch-thick rounds
• 3 Tbs. extra-virgin olive oil; more as needed
• Kosher salt
• ½ tsp. finely chopped orange zest
• 2 Tbs. red-wine vinegar; more to taste
• + 5 more ingredients
• • ¼ cup black olives, such as Niçoise or Kalamata, rinsed well, pitted, and chopped finely
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbs. fresh orange juice

With a mortar and pestle, pound the anchovy, garlic, and a pinch of salt to 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, transfer the mixture to a medium bowl. Whisk in the olives, olive oi...

View full recipe at Fine Cooking