Charred Eggplant with Tomato-Kalamata Vinaigrette

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    charred eggplant with tomato kalamata vinaigrette

    Recipe by Rochelle Palermo

    • 4Servings

    Ingredients

    • 2 eggplants (1 lb. each), sliced 1 inch thick
    • 4 tbsp. olive oil
    • 1 small tomato, diced
    • 1/3 cup chopped pitted Kalamata olives
    • 1 tbsp. plus 1 1/2 tsp. red wine vinegar
    • 1 tbsp. capers
    • 1 clove garlic, grated
    • 3/4 cup crumbled feta
    • 1 tbsp. fresh oregano leaves

    Preparation

    Brush eggplant slices with 2 tbsp. oil; season. Grill over medium-high until tender, about 6 minutes per side. In bowl, toss tomato, olives, vinegar, capers, garlic and remaining 2 tbsp. oil; season. Top eggplant with tomato mixture, feta and oregano.

    Chop Chop! Mince your garlic on a Microplane grater until it’s superfine to distribute the flavor evenly—and speedily.