Spanish Eggplant With Tomato Vinaigrette Recipe

Name: Spanish Eggplant With Tomato Vinaigrette Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 medium eggplants, or 1 large; 1/3 to 1/2 cup extra-virgin olive oil, preferably Spanish; 3 Roma tomatoes; 2 green onions; 3 cloves garlic; 2 teaspoons capers, more to taste; 1/4 cup lightly packed fresh basil leaves, more for leaves for garnish; 3 tablespoons sherry vinegar, preferably Spanish; Kosher salt; Freshly ground black pepper; 1 French-style baguette

Spanish eggplant with a fresh tomato vinaigrette makes an easy, versatile tapa or side dish for warmer months.

⭐ 3.8 (36 reviews) Prep: 15 minCook: 20 minTotal: 35 minYields: 6 servings

Category Tags:

Appetizer Brunch Dinner Lunch Side Dish

Cuisine Tags:

Spanish

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Instructions

Preheat the broiler to high with a rack in the center; line a baking sheet with foil.
Trim and slice eggplants into 3/8-inch thick rounds, then arrange them on the prepared baking sheet and brush lightly with olive oil.
Broil eggplant until one side is browned and tender, then flip, brush with more oil, and broil the second side until done, rotating the pan as needed.
Transfer cooked eggplant slices to a platter.
While eggplant broils, finely chop tomatoes and green onions, then mince garlic; combine all in a medium bowl.
Drain and chop capers, and chop basil (stems removed); add to the bowl.
Stir in vinegar and olive oil, then season with salt and pepper to taste.
Let eggplant cool slightly, then spoon vinaigrette over it and garnish with fresh basil leaves.

Nutritional Info (per serving)

Calories: 530 kcal

Carbohydrate: 75 g

Cholesterol: 0 mg

Fiber: 8 g

Protein: 14 g

Saturated Fat: 3 g

Sodium: 731 mg

Sugar: 12 g

Fat: 21 g

Unsaturated Fat: 0 g