Although eggplant is often served fried, it is delicious on its own, paired with a simple vinaigrette.
Grilled Eggplant and Basil Vinaigrette
Ingredients You Will Need:
2 pounds Japanese eggplant
1/4 cup olive oil
Salt, to taste
Pepper, to taste
3 garlic cloves, thinly sliced
1 cup fresh basil, leaves torn into small pieces
1 tablespoon balsamic vinegar
Wipe eggplants, and slice lengthwise or diagonally into pieces a little less than 1/2-inch thick. Discard the end pieces that are mostly skin. Brush each piece on both sides with oil, and grill over the coals. To make crisscross grill marks, turn each slice just once at a 45-degree angle. Cook on both sides until eggplant is nicely colored and tender.
As you work, make a layer of cooked eggplant in a non-corrosive dish. Season with salt and freshly ground pepper, scatter garlic and basil leaves on top and splash a little vinegar over all. Add the next layer of eggplant and continue until everything is used. The warmth from the eggplant will bring out the flavors of the garlic and the basil. It will smell wonderful.
Cover the dish, and refrigerate for several hours or overnight. Bring to room temperature before serving.
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