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Recipe

Grilled Baby Eggplant & Plum Tomatoes with Fresh Basil

Scott Phillips

Servings: six to eight.

 

Ingredients

  • 3 cloves garlic
  • 2 tsp. kosher salt
  • 1/2 cup extra-virgin olive oil; more for drizzling
  • 2 generous tsp. minced fresh thyme
  • Freshly ground black pepper
  • 6 to 8 baby eggplant (about 2 lb. total)
  • 1-1/4 lb. ripe but firm plum tomatoes (about 6), halved through the stem end
  • 8 large fresh basil leaves, sliced into 1/4-inch-thick ribbons
  • 1/2 cup shaved Parmigiano-Reggiano (about 1 oz.)

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 190
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 5
      Sodium (mg): 580
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Heat a gas grill to high, covered. Mince the garlic, sprinkle the salt over it, and scrape repeatedly with the flat side of a chef’s knife until the garlic is mashed to a paste. Combine the garlic paste with the olive oil in a small bowl and add the thyme and a generous amount of pepper.
  • Trim the tops off each eggplant. Score the eggplant skin lengthwise with the tines of a fork. Cut each eggplant in half lengthwise and, using the sharp tip of a knife, score the cut sides in a crosshatch pattern, going halfway through the flesh, about 1/2 inch deep. Gently knock out any loose seeds from the tomatoes. Put the eggplant and tomatoes in a bowl large enough to hold them. Toss with the garlic oil and sprinkle them with pepper.
  • With the lid down, grill the eggplant on both sides until tender and deeply colored but not burnt, about 10 minutes. Grill the tomatoes, cut sides down, just until they’re nicely warmed and slightly charred, 2 to 5 minutes. Baste the vegetables while grilling with the remaining seasoned oil. Mix the eggplant and tomatoes on a serving platter and scatter the basil and cheese over them. Drizzle more oil on top or pass a bottle of extra-virgin olive oil at the table.

Tip

Instead of a gas grill, try using a grill pan over high heat on your stovetop.You’ll get the longest strips of shaved Parmesan by running the blade of a sturdy vegetable peeler down the narrow sides of a wedge.

Reviews

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Reviews

  • MeredithK | 09/02/2017

    Excellent dish. Fast, easy and delicious.

  • brundy06 | 09/02/2014

    Delicious marinade but recommend dumping all veggies on large pan and broiling. I also skinned my tomatoes and added my own crookneck squash. Next time I will add my zuchinni and some mushrooms. This makes a wonderfully tasty ratatouille...better than the boiled ratatouille. Loved this idea.

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