+
0 (0)

Categories: Grilled, Salads, Vegetarian

Provencal Eggplant Salad With Olives and Capers

Provencal Eggplant Salad With Olives and Capers
Kirk McKoy / Los Angeles Times

Exchanging recipes with neighbors is friendly and fun. But as a newlywed and a novice at the stove, I quickly found out that it can also be dangerous. When I lived in Bat Yam in metropolitan Tel Aviv, my next-door ... Read more

Total time: 50 minutes | Serves 6
Note: Cooks in southern France flavor eggplant with a Provencal caper-olive paste called tapenade, which complements eggplant well because of its salty taste. I dice the olives instead of pureeing them to a paste and leave the eggplant chunky for a better texture and color. If you want to add anchovies, a classic tapenade component, use three or four olive-oil-packed filets and chop them fine. Spoon this salad in the center of a bed of romaine lettuce leaves and garnish it with ripe tomato wedges or cherry tomatoes; or serve it in a bowl as a relish and top it with parsley sprigs and olives. Crusty French bread is the perfect partner. Recently my husband came up with a new use that might raise a few eyebrows among Riviera residents--he spreads this Provencal eggplant on grilled soy burgers and sprinkles it with Mexican hot sauce.
  • 2 eggplants (about 3 pounds total)
  • 2 large cloves garlic, finely minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons strained lemon juice
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
  • Salt
  • Freshly ground pepper
  • 1/2 cup black olives, pitted, quartered or cut in large dice
  • 1/2 cup green olives, pitted, quartered or cut in large dice
  • 1 tablespoon capers, drained, chopped if large, left whole if small
  • 3 tablespoons chopped Italian parsley

Step 1Heat the grill or broiler.

Step 2Roast the eggplants, turning them often, until their skin blisters and begins to blacken, then peel and drain them.

Step 3Chop the eggplant with a knife, leaving it a bit chunky. Transfer to a bowl. Add the garlic and mix well. Stir in the olive oil, lemon juice, thyme, salt and pepper to taste, the black and green olives, capers and parsley. Taste and adjust seasoning. Serve in a shallow bowl or on a plate.

Each serving:
151 calories; 316 mg sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 15 grams carbohydrates; 2 grams protein; 5.66 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Grilled
Grilled steaks with blue cheese and cranberry confit
Grilled honey-garlic ribs
Orange-and Mustard-Glazed Beef Ribs
Warm Caesar salad sandwiches