Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette

Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette
Photo by Scott Phillips


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

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


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