Grilled Cucumbers and Eggplant

Serving Size: 4
Total Time:

To jazz up simple grilled eggplant and cucumbers, toss them with a delicious and simple dressing of olive oil, vinegar, garlic and anchovy.


  • 0.5 cup extra-virgin olive oil, plus more for brushing
  • Leaves from 1 small bunch of basil
  • 1 mall eggplant, halved lengthwise and cut into wedges
  • 4 Persian or Kirby cucumbers, quartered lengthwise
  • Pepper
  • Salt
  • 5 anchovy fillets, minced
  • 5 garlic cloves, minced
  • 0.25 cup red wine vinegar
  • Crusty bread, for serving


  1. Light a grill or preheat a grill pan. In a large bowl, whisk the olive oil with the vinegar, garlic and anchovy; season with salt and pepper. In another large bowl, toss the cucumbers and eggplant with 3 tablespoons of the vinaigrette. Oil the grates and grill over moderate heat, turning, until the cucumbers are crisp-tender and the eggplant is tender, 3 to 5 minutes. Transfer the vegetables to the vinaigrette and add the basil; toss to coat. Serve warm, at room temperature or cold, with bread. 

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Recipe Credit: Kay Chun
Image Credit: John Kernick