Grilled Eggplant and Tomato Dip

Delicious. A big hit with the Shaw family.

2 small firm eggplants, cut into 1/4 inch slices
3 medium tomatoes, halved, seeds removed
salt and pepper
1/3 cup olive oil
3 tbsp. red wine
2 cloves garlic, minced
10-12 fresh basil leaves

YIELD: 4 servings

COURSE: Appetizers Tapas Meze

CUISINE: Italian


  1. Salt the eggplant slices. Let stand 30 minutes to draw out juices. Wipe with a paper towel. Brush eggplant with olive oil on both sides. Grill, both sides. Grill tomatoes in the same way.
  2. Chop eggplant and tomato when cool enough to handle. Combine with the rest of the ingredients. Marinate at least one hour. Best served at room temperature on fresh baguettes with brie cheese