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Grilled Swordfish, Eggplant And Potato Salad

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Photo: Umami Girl

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Ingredients for 4 servings

20 small boiling potatoes

1 Tablespoon plus 1/2 teaspoon salt, plus more for sprinkling

1 medium eggplant

1 pound swordfish steak

6 Tablespoons extra-virgin olive oil, plus more for rubbing

3 Tablespoons red wine vinegar

2 garlic cloves, minced

2 Tablespoons drained capers

2 Tablespoons chopped black olives

2 teaspoons country Dijon or other sharp, grainy mustard

1/4 teaspoon freshly ground black pepper

10 large basil leaves, chopped

1 bunch scallions, trimmed and sliced

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