Berenjena con Vinagret – Grilled Eggplant in Tomato Vinaigrette

Jump to Recipe Print Recipe

 

Berenjena con Vinagret

Berenjena con Vinagret - Grilled Eggplant in Tomato Vinaigrette

Eggplants are a very common vegetable in the Mediterranean, particularly in Spain. This eggplant dish is great to serve as a tapa or a side dish, especially in spring and summer. It is the perfect make-ahead dish that you can take out a few minutes before serving.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Spanish
Calories: 249kcal
Author: The Cook

Ingredients

  • 2 eggplants, medium size or 1 large
  • ⅓ - ½ cup extra virgin olive oil
  • 3 roma tomatoes
  • 3 tablespoon sherry vinegar
  • 2 spring onions (scallions), finely chopped <em>(optional)</em>
  • 2 teaspoon capers, minced
  • 3 cloves garlic, minced
  • ¼ cup fresh basil leaves, chopped
  • 2 basil sprigs, for garnish
  • 1 French-style baguette

Instructions

  • Trim off any stems or blemishes on the skin of the eggplants. Cut eggplants crosswise into slices about 1 cm thick.
  • Turn on broiler to heat. Place slices on a baking sheet and spray with oil, using a “mister” if you have one. If not, lightly brush each slice with olive oil. Place baking sheets under broiler on second shelf from top, so that they are not too close, or they will burn. When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil and return to broiler. Depending on your broiler, the distance from the pan, it may take 20-25 minutes to cook.
  • You may find that slices that are directly under the broiler cook much faster than those at the far corners of the pan. Keep a close eye on the pans and rotate the slices on the cookie sheet. Remove slices individually as they are done cooking and place on a large platter or serving plate. Don’t be afraid to overlap slices on the serving plate. It works just fine for serving and will be more appetizing.
  • While the eggplant is broiling, finely chop the tomatoes and place them into a medium size mixing boil. Finely chop the green onions and put the garlic cloves through a press or mince them by hand and place in the bowl with tomatoes. Remove the capers from the jar with a slotted spoon, so that they drain. Chop the capers and mix into the bowl with other ingredients. Make sure that stems are removed from the basil leaves, then chop the basil and place in bowl.
  • Pour olive oil and vinegar into the bowl and mix with the other ingredients.
  • Allow the eggplant to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the eggplant. Serve immediately with sliced bread or cover with plastic wrap and refrigerate. If you refrigerate this dish, be sure to take it out of the fridge a few minutes before serving, so that it warms up. You will not taste the rich flavours of this dish if it is served ice cold.
Rate & Comment on this this Recipe

Nutrition

Serving: 6g | Calories: 249kcal | Carbohydrates: 19g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 89mg | Potassium: 0mg | Fiber: 8g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

Alternative Comment Form

avatar

  
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouth
  Subscribe  
Notify of
Send this to a friend
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.