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Grilled Baby Eggplant & Plum Tomatoes with Fresh Basil


Serves six to eight.

  • by from Fine Cooking
    Issue 52

  • 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.)
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.

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.

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

Photo: Scott Phillips

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.

Very easy to make, and really tasty.

All the flavors melded so well with each other and then the smoky grilled flavor. Absolutely amazing!

Simple & Tasty

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