I am always on the lookout for simple but interesting side dishes to eat with cold roast meats. A little pile of grilled eggplants, their smoked edges moist with a vibrant green dressing, wakes up yesterday’s cold roast chicken or beef.
Recipe information
Yield
enough for 2
Ingredients
Preparation
Step 1
Slice the eggplant lengthwise into five or six pieces. Brush lightly with oil and sprinkle with sea salt, then set aside for thirty minutes or so. Grill them over low to medium heat on both sides until they are soft and tender.
Step 2
To make the sauce, chop the herbs quite finely, but not so small they look like tea leaves, then stir in the garlic, mustard, and capers. Slowly pour in the extra-virgin olive oil, beating with a fork. Stir in the lemon juice and season with sea salt and black pepper. Be generous with the seasoning, tasting as you go. The sauce should be lively and piquant.
Step 3
Remove the eggplant from the grill, toss gently in the sauce, and serve.
