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Grilled Eggplant with Basil Vinaigrette
Ingredients
  • 6 tbsp. extra-virgin olive oil
  • 1 tbsp. white wine vinegar
  • 1 tbsp. salt-packed capers, soaked and drained
  • 20 basil leaves
  • 1 clove garlic
  • Kosher salt and freshly
  • Ground black pepper, to taste
  • 2 large eggplants, halved lengthwise and cut crosswise into ¼"-thick pieces
Steps
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