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

Martha Stewart Living, August 2003

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Yield:
Makes enough for 6 rustic tarts
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Ingredients

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Directions

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  • 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.

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  • 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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