Grilled Eggplant with Basil Vinaigrette

Sliced, grilled vegetables served in a simple marinade or vinaigrette.


  • 3 tbsp. extra-virgin olive oil
  • ½ tbsp. white wine vinegar
  • ½ tbsp. salt-packed capers, soaked and drained
  • 10 basil leaves
  • 1 clove garlic
  • Kosher salt to taste
  • ground black pepper to taste
  • 1 large eggplant, halved lengthwise and cut crosswise into ¼"-thick pieces


In a blender, purée 2 tbsp. oil, vinegar, capers, basil, and garlic and season with salt and pepper; transfer vinaigrette to a small bowl and set aside.  Put eggplants on a baking sheet, brush both sides with remaining oil, and season with salt and pepper.  Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook eggplant, flipping once, until slightly soft and browned, about 6 minutes. Transfer eggplant to a platter and drizzle with vinaigrette.