| 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 |
tb |
Minced fresh thyme sprigs or 1 tablespoon dried thyme |
| 1 |
ts |
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 |
tb |
Extra-virgin olive oil |
| 3/4 |
ts |
Balsamic vinegar; (up to 1) |
| 1/8 |
ts |
Salt or more to taste |
|
|
Generous grinding of black pepper |
INSTRUCTIONS
FOR THE MARINADE
FOR THE RELISH
1. 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.
2. 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.
3. Prepare the relish, combining the ingredients. Cover and refrigerate it
until needed. (The relish can be made several hours in advance if you
wish.)
4. Fire up the grill, bringing the temperature to medium.
5. Drain the eggplant, reserving any marinade not absorbed by the thirsty
vegetable.
6. 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.
7. 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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