Food & Cooking Recipes Dinner Recipes Grilled Eggplant with Tomatoes, Basil, and Feta 3.2 (244) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 24, 2018 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Servings: 4 The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course. Ingredients 1 large eggplant (about 1 ½ pounds), trimmed, cut lengthwise into 1-inch-thick slices Coarse salt 1 tablespoon extra-virgin olive oil, plus more for brushing 2 cups cherry tomatoes (about 10 ounces), halved ¼ cup pine nuts, toasted 1 ounce feta cheese, crumbled (about ¼ cup) Pinch of red-pepper flakes ¼ cup packed fresh basil leaves, torn if large Directions Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry. Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil. Ryan Liebe Print