- 3 tablespoons red wine vinegar
- 2 teaspoons minced fresh rosemary leaves
- Salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium eggplant (1 pound)
- 2 medium tomatoes (3/4 pound)
- 1/4 pound feta cheese, crumbled
They had breaded eggplant it in the Marketplace the other day and got me thinking, “I could make this way better with local eggplant and grill it instead! Put it a little tomato and feta on it and we have a gourmet meal!” So I said to my roommates, “what the heck? Let’s give this an eggtempt!”
Whisk together the vinegar, rosemary, and salt and pepper, to taste. Slowly whisk in the olive oil.
Peel the eggplant and cut crosswise into 1/3-inch slices (12 slices total). Cut the tomatoes crosswise into 1/3-inch slices (8 slices total). Put the vegetables on a tray and brush generously with the dressing.
On the grill’s hot side, grill the eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing. Grill the tomato slices for 1 minute per side. (The vegetables should retain their shape.) Transfer the vegetables to a tray as they finish grilling.
Arrange 4 stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled cheese. Repeat. Cover the grill and cook the stacks or 3 to 5 more minutes or until the feta melts. Serve immediately.
xoxo Deanna Dupuy