Olive Orange and Anchovy Vinaigrette

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Another great topping for grilled eggplant. I loved this topping and I found many other uses for it too.

Serves 4-6

Ingredients:

  • 2 anchovy fillets, rinsed
  • 2 small garlic cloves, minced
  • Kosher salt
  • ¼ cup mixed olives such as Nicoise, Kalamata, rinsed, pitted and chopped
  • ¼ cup extra virgin olive oil
  • 1 tablespoon orange juice
  • 2 tablespoons red wine vinegar
  • ½ teaspoon orange zest
  • Freshly ground black pepper, to taste

    Instructions:

    Mince the anchovy and garlic and add a pinch of salt and mash into a paste.

    Whisk in the olives, oil, orange juice, vinegar, and orange zest.

    Season to taste with salt and pepper and more red wine vinegar if necessary.

    Just before serving whisk again and spoon over grilled eggplant.

    Grilled Eggplant

    Serves 4

    Ingredients:

  • 1 medium eggplant about ¾ pound, trimmed and cut into ½ inch thick rounds
  • 3 tablespoons extra virgin olive oil, more as needed
  • Kosher salt

    Instructions:

    Prepare a medium high grill. Brush both sides of the eggplant slices with olive oil and season with salt. Grill about 3-4 minutes and turn and grill until tender and well marked on both sides.
    Serve with toppings