This is a recipe based on one from Martha Stewart. I’ve taken it and modified it to the ingredients I had and added one thing. I don't think I ever use a recipe exactly the way they say. I'm too far out in the country to hop over to the grocery store. So I make do with what I have. Don't you?
I still have tomatoes and basil coming out of my ears in my garden. This recipe was so good I wanted to share it with you. Confession time: I ate the whole thing all by myself. I couldn’t stop until it was all gone. Five stars!
Grilled Eggplant With Tomatoes, Basil and Feta
1 large eggplant (about 1 1/2 pounds) trimmed, cut lengthwise into 1-inch thick slices
Coarse salt (I used Morton table salt and it was just fine)
1 tablespoon extra virgin olive oil for brushing (I use Lucero olive oil made from Arbequino olives.
I buy it in gallon jugs direct from this local grower in Corning, California.)
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted (I used toasted almonds. Also local. P.S. did you know growers
pronounce it “eh-munds”? Processors pronounce it “all-munds.”)
1 ounce feta cheese, crumbled or cut in small cubes
Pinch of red pepper flakes
1/4 cup packed fresh basil leaves, torn if large
Balsamic vinaigrette to taste
A good Indian summer recipe!