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WELCOME TO COBA GRILLS

WELCOME TO COBA GRILLS

How to prepare Grilled Eggplant and Purple Cauliflower Caponata ?

Preparation:       

Preparation time: 5 mins 

Cooking time: 18 mins 

Serving: 3

Ingredients:

  • 8 ounces purple cauliflower florets
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon sugar
  • 3/8 teaspoon kosher salt
  • 1 pound Japanese eggplant, cut into 1-in.-thick rounds (about 2 medium)
  • Cooking spray
  • 1 cup chopped seeded Cherokee purple tomatoes
  • 1/2 cup loosely packed purple basil leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons capers, drained
  • 1 ounce pitted kalamata olives, chopped (about 9 olives)

Instructions:

  1. Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.
  2. Preheat grill to medium-high (about 450°F).
  3. Generously coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered, until tender, 5 to 6 minutes, turning occasionally. Cut into 1-inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers, and olives to cauliflower mixture; toss well. Let stand 10 to 15 minutes. Serve with a slotted spoon.

Posted by Coba Grills and we thank Cooking Light for this delicious recipe and the recipe link is https://www.cookinglight.com/recipes/grilled-eggplant-purple-cauliflower-caponata