|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 8g||28%|
|Total Sugars 12g|
|Vitamin C 8mg||42%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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, which you can refrigerate and take out a few minutes before serving. With two medium eggplants in the recipe, it serves six as a side dish or 12 as tapas.
"I served this as a tapas along with other delicious small dishes. Everyone loved the smooth, creamy eggplant flavor against the other acidic ingredients in the salad. Don't forget the baguette because it absorbs all the beautiful flavors in the vinaigrette." —Diana Andrews
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
Freshly ground black pepper
1 French-style baguette
Gather the ingredients.
Trim off any stems or blemishes on the skin of the eggplants. Cut the eggplants crosswise into slices about 3/8-inch thick.
Place the baking sheet on the center rack so it is not too close to the heating element, or the eggplant will burn.
When one side of the eggplant is lightly browned and soft when you press it, turn the slices over, brush with more olive oil and return to the broiler.
Depending on your broiler, it may take 15 to 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 baking sheet, if necessary.)
Remove slices individually as they become done, 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 look more appetizing.
While the eggplant is broiling, finely chop the tomatoes and place them in a medium bowl. Finely chop the green onions and add them to the bowl. Put the garlic cloves through a press or mince them by hand and add them to the bowl.
Remove the capers from the jar with a slotted spoon, so that they drain. Chop the capers and add them to the bowl. Make sure that stems are removed from the basil leaves, then chop the basil and add to the bowl.
Add vinegar and olive oil to taste to the bowl and toss well. Adjust the seasoning with salt and pepper.
Let the eggplant to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the eggplant. Garnish with basil leaves.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat-resistant, tempered glass products can, and do, break occasionally.
- If you refrigerate this dish, be sure to take it out of the fridge a few minutes before serving so that it warms to room temperature. You will not taste the rich flavors if it is served very cold.