Grilled Eggplant with Olive, Orange & Anchovy Vinaigrette

Directions

1. 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 chefs knife. Unless youre using a large mortar, transfer the mixture to a medium bowl.
2. 2
   Calories
3. 3
   180, Fat
4. 4
   160, Saturated Fat
5. 5
   6, Polyunsaturated Fat
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   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.
7. 7
   18, Fat Calories
8. 8
   5, Protein
9. 9
   2, Sodium
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    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 eggplantyou may not need it allor serve on the side.
11. 11
    1, Monounsaturated Fat
12. 12
    13, Carbohydrates
13. 13
    340, Cholesterol
14. 14
    0, Fiber
15. 15
    Photo: Scott Phillips
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