| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Chicago |
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Eggplant, peeled and cut |
|
|
lengthwise into 1/3 to |
|
|
1/2 |
|
|
inch-thick slices |
|
|
Kosher salt or other coarse |
|
|
salt |
| 1/2 |
c |
Extra-virgin olive oil |
| 2 |
T |
Minced fresh thyme sprigs or |
|
|
1 tablespoon dried thyme |
| 1 |
t |
Crushed dried hot red chile |
|
|
optional |
| 2 |
c |
Halved tiny tomatoes, pear |
|
|
Sweet lOOs or cherry |
| 3 |
oz |
Fresh mozzarella cheese |
|
|
preferably water-packed |
|
|
cut into small cubes |
| 1 |
T |
Extra-virgin olive oil |
| 3/4 |
t |
Balsamic vinegar, up to 1 |
| 1/8 |
t |
Salt or more to taste |
|
|
Generous grinding of black |
|
|
pepper |
INSTRUCTIONS
Place the eggplants in a colander and sprinkle heavily with salt.
Arrange the colander in a sink or over a plate and let sit for 30
minutes to draw out bitter juices. Rinse the eggplant well and pat
dry. Prepare the marinade, combining the ingredients in a small bowl.
Place the eggplant in a plastic bag, pour the marinade over it, and
let it sit covered at room temperature for 15 to 30 minutes. Prepare
the relish, combining the ingredients. Cover and refrigerate it until
needed. (The relish can be made several hours in advance if you wish.)
Fire up the grill, bringing the temperature to medium. Drain the
eggplant, reserving any marinade not absorbed by the thirsty
vegetable. Grill the eggplant uncovered over medium heat for 10 to 12
minutes, until soft and juicy. Turn once or twice and baste with the
reserved marinade. If grilling covered, cook for 8 to 10 minutes,
turning once midway. Arrange the eggplant slices on a round platter in
a spoke-like pattern, overlapping them at the center. Serve hot or at
room temperature, with the relish spooned on top. From "Born to Grill"
by Cheryl Alters Jamison and Bill Jamison Printed in Chicago Tribune
Magazine 5/17/98 Recipe by: "Born to Grill" Posted to MC-Recipe
Digest by Carriej999 <Carriej999@aol.com> on May 16, 1998
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