Grilled Eggplant and Tomato Salad

1. 1

   Light a grill.

2. 2

   Arrange the eggplant and tomato slices on a rimmed baking sheet and brush on both sides with 1/2 cup of the olive oil.

3. 3

   Season with salt and pepper and sprinkle with the oregano.

4. 4

   Grill the tomato slices over a hot fire for about 1 minute per side, or until they are charred but still hold their shape.

5. 5

   Transfer to a platter.

6. 6

   Grill the eggplant slices over a medium-hot fire for about 5 minutes per side or until lightly charred and tender.

7. 7

   In a bowl, combine the capers and caper juice with the vinegar, lemon zest and the remaining 2 tablespoons of olive oil.

8. 8

   Season with salt and pepper.

9. 9

   To assemble the salad, overlap alternating grilled tomato and eggplant slices on a large platter.

10. 10

    Tuck the basil leaves between the slices.

11. 11

    Drizzle the dressing on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.