grilled eggplant with tomatoes, Basil & feta  

 

Ingredients

 

large eggplant (about 1 1/2 lbs), trimmed, cut length-wise into 1-inch thick slices

 

Coarse salt

 

1 Tbsp. extra-virgin olive oil, plus more for brushing

 

2 cups cherry tomatoes halved

 

1/4 cup pine nuts, toasted

 

1/4 cup feta cheese, crumbled

 

Pinch of red pepper flakes

 

1/4 cup fresh basil leaves, torn if large

 

 

directions

 

Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand for 30 minutes;rinse and pat dry.

 

Preheat grill to medium-high heat. Liberally brush cut sides of eggplant with oil. Grill, turning once until tender, about 4 minutes a side.

 

Mix tomatoes, pine nuts, feta, red pepper flakes and oil. Season with salt. Spoon over eggplant and top with basil.

© 2019 Tony Sherock, LLC

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