Grilled Eggplant With Tomatoes, Basil and Feta

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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

My addition:
Balsamic vinaigrette to taste

  1. Sprinkle the eggplant slices generously with salt. Place vertically in colander, overlapping them. Let stand 30 minutes; rinse and pat dry.

  2. Preheat grill. I have a Weber so I just put in charcoal and let it get nice and hot. If you do it like that, you have to keep an eye on it and move the eggplant around as needed so they don’t cook too fast. If you have a gas grill, make it medium-high.

  3. Brush the eggplant liberally with oil. Grill, turning once (or twice) until tender, about 2 to 4 minutes per side. Arrange on platter. Sprinkle tomatoes, nuts, feta, basil and pepper flakes over top. Spoon vinaigrette over top everything.

A good Indian summer recipe!