Charred Eggplant with Tomato-Kalamata Vinaigrette

Name: Charred Eggplant with Tomato-Kalamata Vinaigrette
Yield: 4
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

Author:: Rachael Ray Every Day
Updated:: Sep 27, 2017
Original:: May 30, 2017

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.