Marinated Grilled Eggplant

Name: Marinated Grilled Eggplant
Yield: Serves 6
Ingredients: 2 large eggplants, sliced into 1-inch-thick rounds; 1/4 cup olive oil; 1 teaspoon salt; 1/4 cup chopped fresh parsley; 1/4 cup capers, rinsed, drained, and chopped; 1 garlic clove, minced; 2 tablespoons red wine vinegar; Squeeze of fresh lemon juice

January 24, 2012

Another addictive antipasto dish—the smoky grilled flavor here is a bright note with the marinade. This is best served at room temperature, so plan on making it in advance. Eggplant is extremely absorbent—don’t worry if it soaks up all of the olive oil. The oil provides plenty of flavor and helps prevent the eggplants from burning over the open flame.

Recipe notes

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