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Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette

Scott Phillips

Yield: Serves four to six as a side dish.

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.


For the vinaigrette:

  • 2 anchovy fillets (preferably salt packed), rinsed
  • 1 small clove garlic
  • Kosher salt
  • 1/4 cup black olives, such as Niçoise or Kalamata, rinsed well, pitted, and chopped finely
  • 1/4 cup extra-virgin olive oil
  • 1 Tbs. fresh orange juice
  • 2 Tbs. red-wine vinegar; more to taste
  • 1/2 tsp. finely chopped orange zest
  • Freshly ground black pepper

For the eggplant:

  • 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
  • 3 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 340
  • Carbohydrates (g): 6
  • Fiber (g): 3
  • Protein (g): 1


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.


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