Eggplant, tomato, and basil is one of my favorite combinations, which is good, since we will be having a lot of them in the weeks to come. CSA member Mori Sykes has share this great idea for adding feta and pine nuts to the mix.
“David grilled sliced eggplant and topped with tomatoes, basil, feta, browned pine nuts, and balsamic vinaigrette,” writes Mori. “Delicious!”
Grilled Eggplant with Tomato, Feta, Pine Nuts and Basil
To grill your eggplant halves to perfection, slice eggplants in half lengthwise and make shallow cuts on fleshy side. Brush liberal amounts of olive oil all over the eggplant, making sure to push it into the slits. Grill (covered) and turning as needed, until flesh is soft and skin is crisp, about 20-30 minutes. Add the crumbled feta, whole (or sliced) cherry tomatoes, toasted pine nuts and torn basil leaves, then sprinkle it all with your favorite balsamic vinaigrette. Enjoy!
Check out this great photo essay of 12 more ways to enjoy grilled eggplant.