Grilled Eggplant and Baguette With Balsamic Vinegar & Feta |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is from Vegetarian Times. You may also purchase balsamic reduction at the store instead of reducing it yourself. If you've never grilled bread before, definitely give this a try. It's fabulous and really complements the creamy eggplant well. I served this with fresh strawberries and some good olives on the side. Ingredients:
2 1/2 lbs small eggplants, cut lengthwise into 1/4-inch slices |
coarse salt |
fresh ground black pepper |
1 cup extra virgin olive oil |
2 teaspoons fresh thyme, chopped |
1 cup balsamic vinegar |
vegetable oil, for grill |
1 baguette, halved lengthwise |
6 ounces feta cheese |
fresh basil, torn |
Directions:
1. Sprinkle eggplant slices with 2 t salt, place in colander and let stand 30 minutes. Wipe off salt and moisture with paper towels.
2. Mix olive oil, thyme, 2 t salt and 1/2 t pepper in a medium bowl. Reserve 1 T oil mixture.
3. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8-10 minutes. Remove from heat, stir in reserved 1 T oil mixture & let cool.
4. Preheat grill to medium; brush grill with vegetable oil.
5. Brush eggplant slices generously with oil mixture, leaving enough to grill the bread. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
6. 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.
7. Place eggplant, baguette, and feta on a large platter. Drizzle eggplant with feta, then sprinkle torn basil over top. Serve with remaining vinegar mixture.
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