Name: Grilled Eggplant with Cherry Tomato and Cilantro Vinaigrette
Total time: PLACEHOLDER
Ingredients: 1/2 pint cherry tomatoes , each tomato quartered (about 1 cup); 1/4 teaspoon salt; Pinch cayenne pepper; 1 medium shallot , minced; 2 tablespoons fresh cilantro leaves , minced; 2 tablespoons lime juice from 1 lime; 6 tablespoons extra-virgin olive oil; 1 recipe Grilled Eggplant

Why This Recipe Works

Our biggest challenge when developing a grilled eggplant recipe was dealing with the vegetable’s excess moisture. Salting is usually the answer, but fortunately, the high heat of the grill evaporates the liquid and allows for excellent browning. Don’t make the mistake of salting and resting your eggplant before grilling. The size of the slices also matters in our grilled eggplant recipe. We found that ¾-inch rounds were perfect for grilling and didn’t fall apart on the grates.

Before You Begin

Grape tomatoes can also be used in this recipe. Choose the ripest tomatoes for the best, most flavorful vinaigrette.

Instructions

Mix the tomatoes, salt, cayenne, shallot, cilantro, lime juice, and oil together in a medium bowl. Let stand at room temperature until juicy and seasoned, about 20 minutes.

Transfer the grilled eggplant to a platter. Pour the vinaigrette over the grilled eggplant and serve immediately.

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