Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette
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Martha Stewart Living, March 2009
- Yield Serves 8
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Ingredients
- 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
Directions
- Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.
- 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.
- 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.
- 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.
- 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.
THIS RECIPE WAS DELICIOUS!!! MAKING FOR THE 2ND TIME AND I CAN'T WAIT TO EAT IT AGAIN. MELT IN YOUR MOUTH, AMAZING... PK
THIS RECIPE WAS DELICIOUS!!! MAKING FOR THE 2ND TIME AND I CAN'T WAIT TO EAT IT AGAIN. MELT IN YOUR MOUTH, AMAZING... PK
This is our favourite summer recipe...I lost it and in looking it up to print again, I have to add a review. Amazing! esp with a good quality grilled bread - zuchini also works well, but eggplant is my favourite. Purchased balsamic reduction - the thick sweet kind - works just as well or better than doing it yourself.