Grilled eggplant with vinaigrette and tomatoes
25 min
Under an hour
Hana Pospíchalová
Ingredients
Price per portion:CZK 46.23
INGREDIENTS
Preparation method
Ingredients overview
- 1 small eggplant
- 150 g cherry tomatoes
- 1 clove garlic
- 2 teaspoons capers
- Half a handful of basil leaves
- 1 tablespoon olive oil for dressing + 1 tablespoon olive oil for eggplant
- 1 tablespoon wine vinegar
- Salt
- Pepper
1
Wash the cherry tomatoes and cut them into eighths. Place them in a bowl and add the pressed garlic clove, chopped capers, and season with oil, vinegar, and a pinch of salt and pepper. Mix everything and refrigerate.
2
Wash and dry the eggplant. Cut it into centimeter-thick slices and drizzle with oil. Heat the grill to 230 °C. Place the eggplant slices on it and grill for 5 minutes on each side. Lightly salt the cooked eggplant and serve on a plate or platter. Spoon the tomato mixture over it, being careful to leave as much liquid from the tomatoes in the bowl as possible. Drizzle the entire dish with olive oil and serve.
Nutritional values
Energy value
774.04 kJ185 kCalWe Also Recommend
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45 min
Under an hour
