Grilled Eggplant and Tomatoes

I got this recipe from  “Fine Cooking Annual, Volume 2″ and made a couple of loss adjustments.  It is beyond simple and absolutely mouth watering.  I have made this dish twice, the first time I did top with ribbons of fresh basil.  The second time I didn’t have fresh basil, but I drizzled a reduction of balsamic vinegar.  Both times I did sprinkle with lots of shaved parmesan cheese.  The really great thing about this recipe is that it’s good served hot or at room temperature, so it makes it a great dish to make while entertaining!

I slightly changed it up and used regular eggplant and just sliced in about 1/2″ sections, where as the recipe called to use several baby eggplants just cut in half and grilled.  If you are using baby eggplants, score the skin with a fork so that the oil and garlic soaks in and can flavor the dish.

3 cloves garlic, peeled and made into a paste

1/2 extra virgin olive oil

2 tsps kosher salt

freshly grated black pepper

6-8 baby eggplants (or 1 large eggplant)

1 1/4 pounds ripe but firm plum tomatoes

handful of basil leaves

1/2 cup shaved Parmigiana-Reggiano

Mash the garlic into a paste by sprinkling kosher salt over minced garlic and then running the side of your knife back and forth over the garlic.  It will break the garlic down into a paste.  Put that into a container or bowl and cover with the olive oil; let the flavors marry.  Slice the tomatoes in half length wise.  If they are really seedy, scoop the seeds out.  Slice the eggplant in about 1/2” slices (or in half if you are using baby eggplant).  Toss the vegetables in the oil to coat.  Grill the vegetables until desired doneness.  I cooked them until they were soft, but not falling apart or soggy, about 5 minutes.  I used a George Foreman to grill, so what you are using may definitely  effect timing.  When they are done, alternate tomatoes and eggplant on a platter.  Cut the basil in thin ribbons and sprinkle over the dish.  Sprinkle the cheese over the vegetables.

If you are interested in doing the balsamic reduction, just place about 1/4 to 1/2 cup of balsamic vinegar in a sauce pan over medium heat.  Stir it occasionally.  It will thicken as it reduces.  Once it’s the desired consistency you want, drizzle of the veggies.