Grilled Eggplant With Tomatoes, Basil and Feta


| 9/22/2014 10:57:00 AM


Tags: Eggplant, Basil, Feta, Balsamic Vinaigrette, Cherry Tomatoes, Almonds, Pine Nuts, Renee-Lucie Benoit,

Renee-Lucie BenoitThis 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!

eggplant

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




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