New This Month

Grilled Eggplant with Rosemary

Pair grilled eggplant with feta cheese for a Mediterranean-style topping for our Rustic Market Tarts.

  • Yield: Makes enough for 6 rustic tarts

Source: Martha Stewart Living, August 2003


  • 1 1/2 pounds small eggplants, trimmed and sliced lengthwise into 1-inch-thick strips
  • Coarse salt
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • Freshly ground black pepper


  1. Heat grill to medium. Place eggplant in a colander in a single layer, and sprinkle generously with salt. Let stand 20 minutes; rinse eggplant, and pat dry.

  2. In a medium bowl, combine eggplant, oil, garlic, and rosemary. Season with salt and pepper, and toss to combine. Grill eggplant until tender and golden, 2 to 3 minutes per side.


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