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     Title: Grilled Eggplant w/Basil Vinaigrette
Categories: Vegetables, Herbs, Sauces
     Yield: 8 servings

     6 tb Extra-virgin olive oil
     1 tb White wine vinegar
     1 tb Salt-packed capers; soaked,
          - drained
    20    Basil leaves
     1 cl Garlic
          Salt & fresh ground pepper
     2 lg Eggplants;, halved longway
          - cut across in 1/4" pieces

 In a blender, puree 4 tbsp. oil, vinegar, capers, basil,
 and garlic and season with salt and pepper; transfer
 vinaigrette to a small bowl and set aside.

 Put eggplants on a baking sheet, brush both sides with
 remaining oil, and season with salt and pepper.

 Build a medium-hot fire in a charcoal grill or heat a
 gas grill to medium-high. (Alternatively, heat a
 cast-iron grill pan over medium-high heat.) Cook
 eggplant, flipping once, until slightly soft and
 browned, about 6 minutes. Transfer eggplant to a
 platter and drizzle with vinaigrette.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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