Grilled Eggplant with Balsamic Vinegar, Feta, and Grilled Baguette

By devogirl

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 leng1hwise
• 6 ounces feta cheese
• Fresh basil, torn for sprinkling

Details

Servings 8

Preparation

Step 1

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

2. 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 lalf, 8-10 minutes. Remove from heat, stir in reserved oil mixture, and let cool.

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

4. Increase grin temperature to high. Brush baguette with remaining oil mixture and grill until lasted, about 3 minutes. Cut baguette into pieces in various sizes.

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