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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 4 slender eggplants (1/2 pound each), sliced crosswise 1/2 inch thick
- 4 large firm tomatoes, sliced crosswise 1/2 inch thick
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper
- 1 teaspoon dried oregano
- 1 tablespoon drained capers, plus 1 tablespoon juice from the jar
- 1/2 tablespoon sherry vinegar
- 1/4 teaspoon finely grated lemon zest
- 1/2 cup basil leaves
Method
- Light a grill.
- Arrange the eggplant and tomato slices on a rimmed baking sheet and brush on both sides with 1/2 cup of the olive oil.
- Season with salt and pepper and sprinkle with the oregano.
- Grill the tomato slices over a hot fire for about 1 minute per side, or until they are charred but still hold their shape.
- Transfer to a platter.
- Grill the eggplant slices over a medium-hot fire for about 5 minutes per side or until lightly charred and tender.
- In a bowl, combine the capers and caper juice with the vinegar, lemon zest and the remaining 2 tablespoons of olive oil.
- Season with salt and pepper.
- To assemble the salad, overlap alternating grilled tomato and eggplant slices on a large platter.
- Tuck the basil leaves between the slices.
- Drizzle the dressing on top and serve.
