Best Grilled Eggplant And Tomatoes With Chermoula Recipes

Grilled Eggplant with Tomatoes, Basil, and Feta image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 8

1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted
1 ounce feta cheese, crumbled (about 1/4 cup)
Pinch of red-pepper flakes
1/4 cup packed fresh basil leaves, torn if large

Steps:

Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

Grilled Eggplant with Mozzarella, Tomatoes, and Basil image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 large Italian eggplants
Good-quality olive oil
1/2 pound fresh whole-milk mozzarella
3 large ripe tomatoes, red or yellow or a combination of both
1 bunch fresh basil
Balsamic vinegar
Kosher salt and freshly ground pepper

Steps:

Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.