Grilled Eggplant and Baguette With Balsamic Vinegar & Feta

“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.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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