This time of the year is big for eggplant in our house. Although we tend to eat eggplant often and at all times of the year, during late summer and early fall, our garden really pops 'em out and we tend to have more eggplant around than we know what to do with.
Eggplant for breakfast anyone?
Just kidding. We haven't resorted to eggplant for breakfast ... yet.
Anyway, so just the other day I was literally rolling in eggplants and really needed to whip them into something fabulous, and quick. My friend Myrtle (a fellow lover of eggplant!) gave me a recipe for 'Grilled Eggplant with Balsamic Vinegar, Basil, Feta, and Grilled Baguette' awhile back and I immediately thought of making that dish. I've made it many times and it's really, really yummy. But, since I was lacking a few of the ingredients in the original recipe (of course! doesn't that always happen?), I had to modify it a bit. It turned into quite a different dish & was yummy too, so I thought I'd share...
Grilled Eggplant with Feta and Tomatoes
Ingredients
2 medium-sized eggplants, cut lengthwise into 1/4 inch thick slices (I don't normally peel really fresh eggplant, but feel free to peel if you prefer)
Salt
1 cup olive oil
1 cup balsamic vinegar
2 tsp.garlic powder
1/2 cup crumbled feta cheese
1/4 cup of fresh basil, chopped
1 1/2 cup of fresh tomatoes, chopped
1/4 cup onion, diced
1 cup of rice
1 tsp. lemon juice (optional)
Instructions
- Slice eggplant and sprinkle generously with salt. Place in a colander and let stand about 30 minutes.
- While the eggplant is "sweating", place the vinegar in a saucepan and bring to a boil over high heat. Reduce heat to medium and continue to cook until it reduces to about half (this takes about 10 minutes and will make your entire kitchen smell like you are coloring Easter eggs LOL!).
- Remove the vinegar from heat and allow to cool. Add olive oil, 1 tsp. garlic powder, 1/8 cup fresh basil, & a pinch of salt to the vinegar and combine.
- Add 2 cups of cold water, 1 tsp lemon juice (optional), and 1 cup of rice to a saucepan and bring to a boil. Reduce heat to low, cover and cook for 15-20 minutes.
- Chop the tomatoes & onion. Heat a saucepan on medium high heat, add a splash of olive oil and saute the onions until soft. Add the chopped tomatoes along with 1/8 cup basil, 1 tsp. garlic powder and a splash of balsamic vinegar and cook until tender, stirring frequently.
- Wipe the salt and moisture from the eggplant with paper towels.
- Generously brush both sides of the eggplant slices with the vinegar-oil mixture. Grill on medium high heat until tender and brown (about 4 or 5 minutes each side).
- Assemble a few slices of eggplant on top of rice. Sprinkle feta cheese on top of the eggplant, and top with some of the sauteed tomatoes. Drizzle everything with some of the remaining vinegar-oil mixture.
- Enjoy!
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