Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette

Name: Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets (preferably salt packed), rinsed; 59 milliliters black olives, such as NiÃ§oise or Kalamata, rinsed well, pitted, and chopped finely; 4 servings Freshly ground black pepper; 1 small clove garlic; 454 grams large globe eggplant (about , trimmed and cut into 1/2-inch-thick rounds; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil; 3 Tbs extra-virgin olive oil; more as needed; 1 Tb fresh orange juice; 1 teaspoons finely chopped orange zest; 2 Tbs red-wine vinegar; more to taste

You can never have too many side dish recipes, so give Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette Head to the store and pick up anchovy, olives, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Make the vinaigrette: With a mortar and pestle, pound the anchovy, garlic, and a pinch of salt to a paste, or mince the anchovy and garlic, sprinkle with salt, and mash into a paste with the side of a chefs knife. Unless youre using a large mortar, transfer the mixture to a medium bowl.

Ingredients you will need

Vinaigrette

Anchovies

Garlic

Ground Meat

Salt

Equipment you will use

Mortar And Pestle

Chefs Knife

Bowl

Whisk in the olives, olive oil, orange juice, vinegar, and orange zest. Season to taste with salt, pepper, and more red wine vinegar, if necessary. Grill the eggplant: Prepare a medium-high charcoal or gas grill fire.

Ingredients you will need

Red Wine Vinegar

Orange Juice

Orange Zest

Olive Oil

Eggplant

Vinegar

Olives

Pepper

Salt

Equipment you will use

Grill

Whisk

Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Just before serving, whisk the vinaigrette again and spoon it over the grilled eggplantyou may not need it allor serve on the side.

Ingredients you will need

Vinaigrette

Olive Oil

Eggplant

Salt

Equipment you will use

Grill

Whisk

Calories

180, Fat

18, Fat Calories

160, Saturated Fat