Grilled Marinated Cucumbers and Eggplant
Recipe author Cara Tegler writes, “Never thought about grilling cucumber? Think again. Marinating them ahead of time and quickly cooking to char, infuses them with tons of flavour.”
Kirby cucumbers are the smaller “cocktail” size version of greenhouse English cucumbers.
- ¼ cup canola oil, or other neutral oil
- ½ cup local red wine or good cider vinegar
- 4 cloves garlic, minced
- 4 Kirby cucumbers, quartered lengthwise
- 2 small eggplant, halved lengthwise and cut into wedges
- Leaves from a small bunch of basil
- Salt and pepper
Preheat grill to medium-high heat. In a large bowl, whisk oil, vinegar and garlic, season with salt and pepper, reserve 3 tbsp of dressing in a small bowl. Toss cucumbers and eggplant with dressing.
Grill vegetables over moderate heat, until nicely charred, about 3 minutes per side. Transfer vegetables back to large bowl, pour remaining dressing on top and add basil, tossing to coat. Serve warm or at room temperature.
Time: 20 minutes
Recipe created and photographed by Cara Tegler, Recipe Developer, Food Blogger & Culinary Educator.