Gently marinated eggplant is grilled to form a savoury base for your ripest tomatoes, fragrant basil, and a sprinkling of Parmesan. Ideal as an appetizer or warm salad.
Makes 2 servings
Cooking time: 15 minutes (active), 25 minutes (total)
Chef's Note: If you do not have a grill pan, use an outdoor grill for the eggplant and a standard sauté pan for the tomatoes.
1 organic eggplant (cut into ¼-inch slices)
3 tablespoons balsamic vinegar (preservative-free)
2 tablespoons extra virgin olive oil
2 pinches black pepper
2 pinches kosher salt
2 minced organic garlic cloves
1 tablespoon minced fresh oregano
1 cup organic grape tomatoes
5 basil leaves
Optional, for serving grated organic Parmesan cheese
1. Slice eggplants into ¼-inch thick slices and add to a wide bowl. In a small bowl, mix together vinegar, one tablespoon of olive oil, garlic, oregano, salt, and pepper. Pour mixture over eggplant and coat well. Let stand to marinate 20 minutes.
2. Heat grill pan to medium-high, spray with natural cooking oil to prevent sticking. Grill eggplant about two minutes or until grill marks appear on each side. Remove eggplant from grill and arrange on plates—two slices per plate.
3. On the same grill pan, add tomatoes and cook until they begin to blister and break down. Remove them from the pan and place them in a bowl. Chiffonade the basil leaves by rolling up and cutting on the diagonal. Add them to the bowl, along with the remaining olive oil, salt, and pepper. Now toss the tomatoes to coat with the other ingredients. Top the eggplant with the tomato mixture and grated parmesan then serve.