Saturday, April 16, 2011

Simple Saturday: Grilled Eggplant Tartine

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.


Or…you could just stand on the balcony devouring it straight off the flame, while your neighbors enviously take in the sights and scents of grilled eggplant and crusty charred bread with thyme, tangy feta cheese, sweet balsamic vinegar, and fresh herbs, mingling with the floral fragrance of the cherry blossoms blooming nearby.

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
Olive oil
Salt and pepper
Fresh thyme
4 baguette slices
Feta cheese
Balsamic vinegar
Fresh basil
Fresh mint

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.
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