Ingredients

• 2 1-lb. eggplants
• 1 1/2 tablespoons grapeseed oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup drained oil-packed sundried tomatoes
• 2 ounces pitted picholine olives (about 1/3 cup)
• 2 ounces pitted kalamata olives (about 1/3 cup)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons thinly sliced fresh basil

Preparation

1. Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere.

2. Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat.

3. Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar.

4. Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil.