Spring is in the air, so rain or shine, I’m firing up the grill. And, since I’m lovin’ Mediterranean flavors right now, I came up with this fairly quick and simple grilled eggplant recipe that you can serve as an open-faced sandwich (or tartine), or as crostinis for a delicious spring appetizer.
If that doesn’t put a little spring in your step, I don’t know what will!
Grilled Eggplant and Feta Tartine
1-2 Japanese eggplants cut lengthwise into ¼ inch thin slices
Salt and pepper
4 baguette slices
Preheat grill pan or grill over medium. Brush eggplant slices and baguette slices with olive oil, sprinkle with salt, pepper, and thyme. Grill eggplant until tender and golden with visible grill marks. Grill bread until toasted. Top baguette slices with eggplant, feta, a drizzle of good olive oil and balsamic, and a sprinkle of basil and mint leaves.