Sunday, May 26, 2013

Grilled eggplant caponata

It being a holiday weekend I'm figuring the outdoor grills are getting a good workout. This may not look like something that can cook next to the burgers and the sausages but just be patient, all right.

What you do is throw some whole eggplant on the grill, along with a cut red onion and a head of garlic wrapped in foil.

When the eggplant is cooked through peel off the skin, shred the flesh and put it in a colander to allow the moisture to run out (weight it with something heavy and it'll dry out faster). Then chop the onion and remove the cooked garlic flesh from the skins.

Saute some celery and pine nuts in olive oil for a couple minutes, then quickly add a chopped tomato and some drained capers for another minute (not shown). In a bowl add the contents of the pan to the eggplant, onion and garlic, toss with some extra virgin olive oil, a little balsamic vinegar and salt and pepper to taste.

Not exactly a traditional Memorial Day snack, but it works just fine. For me.

Have a good holiday everybody!

1 comment:

Fred said...

Never thought of using the grill for this great dish. To me, the interplay of sweet and sour--vinegar vs. honey and/or raisins for the sweet side, never sugar--is what caponata is all about.