Table of Contents
Hollandaise sauce and grilled eggplant with tomato and basil are a delightful combination that highlights the flavors of fresh ingredients. This dish offers a perfect balance of rich, creamy sauce and smoky, tender vegetables, making it ideal for a light lunch or elegant dinner.
Ingredients
- 2 large eggplants
- 4 ripe tomatoes
- Fresh basil leaves
- For the Hollandaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of salt
Preparation
Grilling the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Brush with olive oil and season with salt. Grill on medium-high heat for about 4-5 minutes on each side until they are tender and have grill marks. Set aside.
Preparing the Tomato and Basil
Slice the tomatoes into rounds. Tear or chop fresh basil leaves. Arrange the grilled eggplant, tomato slices, and basil on a serving platter.
Making the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly add melted butter while whisking until the sauce is smooth and creamy. Season with a pinch of salt.
Assembling the Dish
Drizzle the warm Hollandaise sauce over the grilled eggplant and tomato slices. Garnish with fresh basil leaves for added flavor and color. Serve immediately for the best taste.
Serving Suggestions
- Pair with crusty bread or toasted baguette slices.
- Serve with a light white wine or sparkling water.
- Enjoy as a vegetarian main course or an elegant side dish.