Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette

Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.

  • Servings: 8
Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette

Source: Martha Stewart Living, March 2009


  • 2 1/2 pounds small eggplants, cut lengthwise into 1/4-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 1 cup extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 1 cup balsamic vinegar
  • Vegetable oil, for grill
  • 1 baguette, halved lengthwise
  • 6 ounces feta cheese
  • Fresh basil, torn, for sprinkling


  1. Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.

  2. Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.

  3. Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.

  4. Increase grill temperature to high. Brush baguette with remaining oil mixture, and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.

  5. Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.

Cook's Notes

The black Nadia eggplant takes especially well to the grill -- skin on or off -- and eagerly absorbs a dressing of reduced balsamic vinegar.


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