Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette

By markemilw

The black Nadia eggplant takes especially well to the grill -- skin on or off -- and eagerly absorbs a dressing of reduced balsamic vinegar.

Ingredients

• 2 1/2 pounds small eggplants, cut lengthwise into 1/4-inch-thick slices
• Coarse salt and freshly ground pepper
• 1 cup extra-virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1 cup balsamic vinegar
• Vegetable oil, for grill
• 1 baguette, halved lengthwise
• 6 ounces feta cheese
• Fresh basil, torn, for sprinkling

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Sprinkle eggplant slices with 2 tablespoons salt, place in a colander, and let stand 30 minutes. Wipe off salt and moisture with paper towels.

Mix olive oil, thyme, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Reserve 1 tablespoon oil mixture. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8 to 10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.

Preheat grill to medium; brush grill with vegetable oil. Brush eggplant slices generously with some remaining oil mixture. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.

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.

Place eggplant, baguette, and feta on a large platter. Drizzle eggplant and feta with some vinegar mixture, then sprinkle torn basil over top. Serve with remaining vinegar mixture.