GRILLED EGGPLANT WITH ROSEMARY

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Grilled Eggplant with Rosemary image

Pair grilled eggplant with feta cheese for a Mediterranean-style topping for our Rustic Market Tarts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes enough for 6 rustic tarts

Number Of Ingredients 6

1 1/2 pounds small eggplants, trimmed and sliced lengthwise into 1-inch-thick strips
Coarse salt
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon fresh rosemary, finely chopped
Freshly ground black pepper

Steps:

  • Heat grill to medium. Place eggplant in a colander in a single layer, and sprinkle generously with salt. Let stand 20 minutes; rinse eggplant, and pat dry.
  • In a medium bowl, combine eggplant, oil, garlic, and rosemary. Season with salt and pepper, and toss to combine. Grill eggplant until tender and golden, 2 to 3 minutes per side.

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