Grilled eggplants with vinaigrette, healthy side dish recipe
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Total: 15 min Diners: 4
Grilled eggplants alone are wonderful, but if you dress them with a vinaigrette they are the ultimate healthy and tasty side dish. They are ready in a moment, they are suitable for vegans and coeliacs and, for those who eat everything, they combine with both meat and fish.
Ingredients
Eggplants, 4 that are not too large Extra virgin olive oil, 4 tablespoons Ripe tomato, 1 Vinegar, 2 tablespoons Chopped fresh parsley, 4 tablespoons Garlic, half a clove without the germ (optional) Salt
Step 1
Cut the eggplants into slices, soak them in salted water for 10 minutes and dry them well.
Step 2
Meanwhile we prepare a vinaigrette by mixing the oil with the vinegar, the finely chopped ripe tomato without skin, the parsley, the pressed garlic and salt to taste.
Step 3
Grease a griddle or grill and grill the eggplant slices on both sides.
Step 4
Place the grilled eggplants on a platter and cover them with the vinaigrette as a dressing. Serve immediately.
Notes
Vinaigrettes are always a good plan to give a little rock and roll to any vegetable dish, whether these eggplants or other Vegetable Recipes such as zucchini or roasted peppers.
They’re so good that you’ll want to eat them not only as a side dish, and you’ll do well, because they’re also delicious as sandwich and snack fillings. On a slice of bread, with a little goat cheese and a hit of the grill in the oven they make a delicious quick dinner.
