Grilled Eggplant with Fragrant Olive and Shallot Sauce
Appetizers • Greek
Description
Grilled eggplant with fragrant olive and shallot sauce
Ingredients
- Eggplants 20 oz
- Coarse Salt to taste
- Shallot 2 pieces
- Garlic 1 clove
- Sugar 1 tablespoon
- Champagne Vinegar 3 tablespoons
- Chili Flakes ¼ teaspoon
- Capers 1 tablespoon
- Pitted olives 4 pieces
- Light Raisins, Seedless 2 tablespoons
- Olive Oil 0.3 cups
Step-by-Step Guide
Step 1
Slice the eggplant into thick rounds. Sprinkle with salt and let it sit in a colander for 30 minutes. Rinse and dry well.
Step 2
In a small saucepan over medium heat, combine finely chopped shallots, minced garlic, sugar, vinegar, red pepper flakes, and 3 tablespoons of water. Bring to a boil and cook for 1 minute. Remove from heat. Add raisins, capers, finely chopped olives, and 0.25 cups of olive oil. Let cool to room temperature.
Step 3
Preheat the grill.
Step 4
Brush the eggplant with the remaining olive oil and place on the grill. Cook for about 10 minutes until tender and marked.
Step 5
Arrange the eggplant on a platter and drizzle with the sauce. Chill and serve.
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