CL July 2016: Superfast
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Claire Spolle
Ingredients
2 small eggplants (about 12 oz. each)
3 tablespoons canola mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 grated garlic clove
Cooking spray
2 teaspoons chopped capers
1/4 teaspoon kosher salt
Preparation
1. Cut eggplants lengthwise into 1/2-inch-thick slices.
2. Combine mayonnaise, vinegar, lemon juice, pepper, sugar, and grated garlic clove in a bowl.
3. Heat a grill pan over medium-high heat; coat with cooking spray. Grill eggplant 3 minutes on each side. Top with dressing, capers, and salt.
Cooking Light DT
