Spanish Grilled Eggplant With Tomato Vinaigrette Recipe

Eggplants are a very common vegetable in the Mediterranean, particularly in Spain. This eggplant dish is great to serve as a tapa or a side dish, especially in spring and summer. It is the perfect make-ahead dish, which you can refrigerate and take out a few minutes before serving. With two eggplants in the recipe, it serves six as a side dish or 12 as tapas.

Ingredients

2 medium eggplants, or 1 large

1/3 to 1/2 cup Spanish extra-virgin olive oil

3 Roma tomatoes

3 tablespoons Spanish sherry vinegar

2 green onions, finely chopped, optional

2 teaspoons capers, minced

3 cloves garlic, minced

1/4 cup fresh basil leaves, chopped

2 basil sprigs, for garnish

1 French-style baguette