Grilled Eggplant With Balsamic Vinegar Feta And Grilled Baguette Recipes

GRILLED EGGPLANT WITH BALSAMIC VINEGAR, FETA, AND GRILLED BAGUETTE

Steps:

• 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.

BALSAMIC GRILLED EGGPLANT

Steps:

• Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
• Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
• Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
• Brush the eggplant slices with the remaining marinade and serve.

GRILLED EGGPLANT AND BAGUETTE WITH BALSAMIC VINEGAR & FETA

Steps:

• Sprinkle eggplant slices with 2 t salt, place in colander and let stand 30 minutes. Wipe off salt and moisture with paper towels.
• Mix olive oil, thyme, 2 t salt and 1/2 t pepper in a medium bowl. Reserve 1 T oil mixture.
• Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8-10 minutes. Remove from heat, stir in reserved 1 T oil mixture & let cool.
• Preheat grill to medium; brush grill with vegetable oil.
• Brush eggplant slices generously with oil mixture, leaving enough to grill the bread. 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 with feta, then sprinkle torn basil over top. Serve with remaining vinegar mixture.