Grilled eggplant with aromatic olive and shallot sauce
4 servings
30 minutes
Greek cuisine is famous for its combination of simple yet expressive flavors, and this recipe is a vivid confirmation of that. Grilled eggplants acquire a tender texture and a light smoky aroma, perfectly complemented by a spicy sauce made from olives, shallots, and capers. Silky olive oil softens the sharpness of the vinegar, while raisins add a pleasant sweet note. This dish pairs wonderfully with rye bread or as part of a Mediterranean feast. It suits both a light lunch and as a side to meat or fish. Due to its simplicity in preparation and harmony of flavors, it will be a true decoration for any table.
1
Cut the eggplant into thin slices. Salt and leave in a colander for 30 minutes. Rinse and dry well.
- Eggplants: 500 g
- Coarse salt: to taste
2
In a small saucepan over medium heat, combine finely chopped shallots, minced garlic, sugar, vinegar, red pepper flakes, and 3 tablespoons of water. Bring to a boil and cook for 1 minute. Remove from heat. Add raisins, capers, finely chopped olives, and 0.25 cup of olive oil. Cool to room temperature.
- Shallots: 2 pieces
- Garlic: 1 clove
- Sugar: 1 tablespoon
- Sherry vinegar: 3 tablespoons
- Red pepper flakes: 0.3 teaspoon
- Light raisins: 2 tablespoons
- Capers: 1 tablespoon
- Pitted olives: 4 pieces
- Extra virgin olive oil: 0.3 glass
3
Preheat the grill or barbecue.
4
Brush the eggplants with the remaining olive oil and place them on the grill. Cook for about 10 minutes until soft and marked with characteristic stripes.
- Extra virgin olive oil: 0.3 glass
5
Place the eggplants on a plate and drizzle with sauce. Chill and serve.