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Grilled Eggplant with Cherry Tomatoes and Cilantro Vinaigrette

By America's Test Kitchen

Published on December 14, 2021

Time

35 minutes

Yield

Serves 4 to 6

Grilled Eggplant with Cherry Tomatoes and Cilantro Vinaigrette

Ingredients

½ cup plus 1 tablespoon extra-virgin olive oil 1 shallot, minced2 tablespoon minced fresh cilantro 2 tablespoons lime juice Salt and pepper Pinch cayenne pepper 6 ounces cherry tomatoes, quartered2 garlic cloves, minced1½ pounds eggplant, sliced into ¾-inch- thick rounds

Instructions

  1.  Whisk 6 tablespoons oil, shallot, cilantro, lime juice, ¼ teaspoon salt, and cayenne together in medium bowl. Add tomatoes and toss to coat; set aside.
  2.  Whisk garlic and remaining 3 tablespoons oil together in small bowl and season with salt and pepper to taste. Brush eggplant with oil mixture.
  3.  For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4.  For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
  5.  Clean and oil cooking grate. Grill eggplant (covered if using gas) until browned and tender, 4 to 5 minutes per side. Transfer to serving platter. Spoon vinaigrette over eggplant. Serve immediately.
Grilled Eggplant with Cherry Tomatoes and Cilantro Vinaigrette
Photography by Kritsada Panichgul. Styling by Ashley Moore.

Grilled Eggplant with Cherry Tomatoes and Cilantro Vinaigrette

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By America's Test Kitchen
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Time

35 minutes

Yield

Serves 4 to 6

Ingredients

½ cup plus 1 tablespoon extra-virgin olive oil
1 shallot, minced
2 tablespoon minced fresh cilantro
2 tablespoons lime juice
Salt and pepper
Pinch cayenne pepper
6 ounces cherry tomatoes, quartered
2 garlic cloves, minced
1½ pounds eggplant, sliced into ¾-inch- thick rounds

Ingredients

½ cup plus 1 tablespoon extra-virgin olive oil
1 shallot, minced
2 tablespoon minced fresh cilantro
2 tablespoons lime juice
Salt and pepper
Pinch cayenne pepper
6 ounces cherry tomatoes, quartered
2 garlic cloves, minced
1½ pounds eggplant, sliced into ¾-inch- thick rounds

Ingredients

½ cup plus 1 tablespoon extra-virgin olive oil
1 shallot, minced
2 tablespoon minced fresh cilantro
2 tablespoons lime juice
Salt and pepper
Pinch cayenne pepper
6 ounces cherry tomatoes, quartered
2 garlic cloves, minced
1½ pounds eggplant, sliced into ¾-inch- thick rounds

Why This Recipe Works

The great advantage of grilling is that there is no need to salt the eggplant in advance because the moisture vaporizes or drips harmlessly through the cooking grate into the hot fire. In our tests, we found that thinner slices can fall apart on the cooking grate. Thicker pieces, ideally ¾-inch-thick rounds, can better withstand the rigors of grilling. To impart flavor to the eggplant while we grilled it, we whisked together a mixture of olive oil and minced garlic, brushing it on liberally. Our pungent vinaigrette included shallot, lime juice, and a little cayenne pepper, with quartered cherry tomatoes added for their bright flavor. We spooned this over the grilled eggplant slices for a simple but superflavorful side dish.

Instructions

  1.  Whisk 6 tablespoons oil, shallot, cilantro, lime juice, ¼ teaspoon salt, and cayenne together in medium bowl. Add tomatoes and toss to coat; set aside.
  2.  Whisk garlic and remaining 3 tablespoons oil together in small bowl and season with salt and pepper to taste. Brush eggplant with oil mixture.
  3.  For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4.  For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
  5.  Clean and oil cooking grate. Grill eggplant (covered if using gas) until browned and tender, 4 to 5 minutes per side. Transfer to serving platter. Spoon vinaigrette over eggplant. Serve immediately.

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