Grilled Japanese Eggplant with Tomato-Caper Salsa

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Tomatoes & Capers SalsaGrilled Japanese Eggplant with Tomato-Caper Salsa

 This is a 30 minutes to the table dinner that Jim made this weekend! 
We grill our vegetables a lot.  The smoky flavor along with the caramelized vegetables are memorable.  I remember the best meal I ever had was 2 weeks after Hurricane Ike.  We had been eating MREs(meals ready to eat).  I was grateful for them, but as a vegetarian, my options were severely limited.  Eating the same thing over and over is not my thing.

Well!  Kroger reopened.  I went up there and bought eggplant, zucchini, tomatoes, and onions.  Jim grilled them with garlic, salt, & pepper.  He served them on sour dough bread with melted mozzarella.  OMG!  One of the best meals EVAH!
I got this recipe from The Vegetarian Times a while back.  We both love Japanese eggplant.   I find that Japanese eggplant has a milder less bitter flavor than regular eggplant.  Some people say that Japanese eggplants have a naturally smoky flavor,  I don’t taste that.  I think most stores sell Japanese eggplant these days.  If you can’t get them, regular eggplants will work. The eggplant slices can also be cooked on a countertop grill (such as George Foreman) or broiled in the oven.  If we broil in the oven we will put a little bit of liquid smoke in the oil that we use to baste the eggplant.  I seems to replicate the grilled flavor.
Jim makes couscous to go with this.  Really wonderful!

Ingredients

  • 6 medium-size Japanese eggplants (about 1 ½ lb.)
  • 2 Tbs. olive oil plus extra for brushing
  • 6 tomatoes (about 2 lb.) cut into ½-inch dice
  • ¼ cup finely chopped fresh basil
  • 1 shallot, peeled and minced
  • 2 tsp. drained capers
  • 1 tsp. sherry vinegar

Directions

  1. Preheat outdoor grill or set stovetop grill on medium heat. Cut each eggplant lengthwise into 1/3-inch-thick slices. Brush slices with olive oil.
  2. Mix tomatoes, 2 Tbs. oil, basil, shallot, capers and vinegar in medium bowl. Season with salt and pepper.
  3. Grill eggplants 5 minutes on each side for outdoor grill, 5 minutes total for countertop grill, or until tender and scored with dark grill marks. Arrange eggplant slices on platter. Spoon tomato mixture over top, and serve.

Tomatoes & Capers Salsa

Enjoy!

Marcey

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3 thoughts on “Grilled Japanese Eggplant with Tomato-Caper Salsa

    Problems With Infinity said:
    August 12, 2015 at 9:47 pm

    Yum!! I love eggplant so much, but recently found out I’m allergic to it :(- looks yummy though!

    Like

    jncthedc said:
    August 13, 2015 at 3:35 pm

    Must add this to my list of recipes. Once again proof that healthy choices can put a smile on faces!!

    Like

      mkcasey80 responded:
      August 13, 2015 at 3:40 pm

      I loved your post on Chiropractic Medicine. You are in my weekly round up this week!
      Marcey

      Liked by 1 person

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