#grilled eggplant
This dish is perfect from late May to late August when #tomatoes and eggplants come into season. It is always nice to see these veggies start to pop up in the farmers #markets because it signals the arrival of warmer weather. This is super easy and comes together pretty quickly so you can enjoy the #sunshine instead of being behind a hot grill or stove. Serve with plenty of nice #olive oil , #feta cheese and crusty bread to mop up all the juices. Don't forget the chilled #rose ! Here is what you need:
make sure you start heating your grill or grill pan first -
serves 4 with other sides or 2 with just bread and cheese
1 medium eggplant, cut into 1/4" rounds
salt and pepper to taste
plenty of olive oil
cut the eggplants into 1/4" rounds and salt well. Lay on paper towels to absorb excess moisture
after about 30 minutes, dry the eggplant and toss with a liberal amount of olive oil - set aside until time to grill
2 medium ripe tomatoes - medium dice
1 minced shallot
3 cloves garlic
fresh chopped parsley - about 1/3 of a bunch
lemon juice from 1/2 a lemon
olive oil
2 TBSP red wine vinegar
salt and pepper
combine all of the above into a non-reactive bowl and set aside.
grill the eggplant on both sides until tender
top with the tomato mixture and garnish with some halved cherry tomatoes. Serve with Feta #cheese and crusty bread.
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