Name: Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette
Yield: 8
Ingredients: 2 1/2 lb. small eggplants -; Coarse salt and freshly ground pepper -; 1 c. extra-virgin olive oil -; 2 tsp. chopped fresh thyme -; 1 c. balsamic vinegar -; Vegetable oil -; 1 baguette -; 6 oz. feta cheese -; Fresh basil -

Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette

1. 2 1/2 lb. small eggplants -

2. Coarse salt and freshly ground pepper -

3. 1 c. extra-virgin olive oil -

4. 2 tsp. chopped fresh thyme -

5. 1 c. balsamic vinegar -

6. Vegetable oil -

7. 1 baguette -

8. 6 oz. feta cheese -

9. Fresh basil -

How to cook deliciously - Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette

1. Stage

Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.