Smoky Eggplants and a Punchy, Bright-Tasting Dressing

Name: Smoky Eggplants and a Punchy, Bright-Tasting Dressing
Yield: enough for 2
Ingredients: a large eggplant; olive oil; parsley leaves – a generous handful; mint – 6 bushy sprigs; basil leaves – a handful; garlic – 2 cloves, crushed; Dijon mustard – a tablespoon; capers – 2 tablespoons, rinsed; extra-virgin olive oil – 6 tablespoons; lemon juice – 2 tablespoons

December 14, 2011

I am always on the lookout for simple but interesting side dishes to eat with cold roast meats. A little pile of grilled eggplants, their smoked edges moist with a vibrant green dressing, wakes up yesterday’s cold roast chicken or beef.

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