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Spicy Seared Eggplant

Salting the eggplant removes some of its water, which makes for better grilling.

  • prep: 20 mins
    total time: 50 mins
  • servings: 4

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Ingredients

  • 1 medium eggplant, about 1 pound, cut crosswise into 8 slices, each about 3/4 inch thick
  • Coarse salt
  • 2 small shallots, sliced crosswise, 1/4-inch thick
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 3 tablespoons sherry-wine vinegar
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons golden raisins
  • 1 tablespoon capers, rinsed
  • 4 Gaeta olives, pitted and coarsely chopped
  • 1/4 cup plus 4 teaspoons extra-virgin olive oil
  • Vegetable oil, for grill

Directions

  1. Step 1

    Sprinkle the eggplant slices with salt, place in a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant and pat dry.

  2. Step 2

    In a small saucepan over medium heat combine shallots, garlic, sugar, vinegar, red-pepper flakes, and 3 tablespoons water. Bring to a boil, cook 1 minute, and remove from heat. Stir in raisins, capers, olives, and 1/4 cup of olive oil; cool to room temperature.

  3. Step 3

    Heat grill to high and brush grates with vegetable oil. Brush eggplant with remaining 4 teaspoons olive oil. Cook eggplant until charred and tender, turning over halfway through, about 10 minutes.

  4. Step 4

    Arrange eggplant on platter and spoon shallot mixture over top. Cool to room temperature and serve.

    Per serving: 243 calories; 2 g protein; 20 g fat; 18 g carb; 5 g fiber.

Source
Body+Soul, June 2007

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Reviews (1)

  • 21 Aug, 2012

    Best eggplant we ever ate. No leftovers! Going to the store to buy another!

    I added feta cheese crumbles before serving!