Foodie Blogroll

Wednesday, September 14, 2011

Grilled Eggplant with Tomato

Another idea for tomatoes, basil and mozzarella or other cheese. I don't really have a recipe for this but they are easy to make. Slice the eggplant in 1/4" slices. Salt them and let et for a bit, then press the moisture out of them. If you use a white or Japanese eggplant you could skip this step. Brush with olive would be a good time to use one of your flavored oils. Cook on the grill or a grill pan for 3-4 minutes per side until the texture is soft or the way you like it.

then sprinkle with a crumbled cheese...maybe a little goat cheese or feta, or maybe blue cheese... a nice juicy tomato slice, a little sea salt a some seasoning....

..oops forgot the basil ... slide that fresh basil in there, or you could use spinach or another green instead or in addition to the basil... or pesto would be nice.

there, all set for the cheese on top...mozzarella or the Italian four cheese blend works well. I have a cast iron grill pan that I use stove-top and I can also put it in the oven.

After you top it with the cheese place the pan in the oven to finish cooking and the cheese is melted. If you do these on the grill just close the lid of the grill after you add the cheese to the top.

You can make these for appetizers or a nice lunch (we had them for dinner).