The classic combination of anchovies, olives, and orange is also delicious over lamb—or both lamb and grilled eggplant. If you’re not a fan of anchovies, don’t let that discourage you. The flavor mellows considerably when combined with the other ingredients.
Make the vinaigrette:
With a mortar and pestle, pound the anchovy, garlic, and a pinch of salt to a paste, or mince the anchovy and garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife. Unless you’re using a large mortar, transfer the mixture to a medium bowl. Whisk in the olives, olive oil, orange juice, vinegar, and orange zest. Season to taste with salt, pepper, and more red wine vinegar, if necessary.
Grill the eggplant:
Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.
Just before serving, whisk the vinaigrette again and spoon it over the grilled eggplant—you may not need it all—or serve on the side.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips