Grilled Eggplant and Baguette With Balsamic Vinegar & Feta

Eat Your Vegetables!'s Note:

This recipe is from Vegetarian Times. You may also purchase balsamic reduction at the store instead of reducing it yourself. If you've never grilled bread before, definitely give this a try. It's fabulous and really complements the creamy eggplant well. I served this with fresh strawberries and some good olives on the side.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 ½ lbs small eggplants , cut lengthwise into 1/4-inch slices
• coarse salt
• fresh ground black pepper
• 1 cup extra virgin olive oil
• 2 teaspoons fresh thyme , chopped
• 1 cup balsamic vinegar
• vegetable oil , for grill
• 1 baguette , halved lengthwise
• 6 ounces feta cheese
• fresh basil , torn

Directions:

1. Sprinkle eggplant slices with 2 t salt, place in colander and let stand 30 minutes. Wipe off salt and moisture with paper towels.
2. Mix olive oil, thyme, 2 t salt and 1/2 t pepper in a medium bowl. Reserve 1 T oil mixture.
3. Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8-10 minutes. Remove from heat, stir in reserved 1 T oil mixture & let cool.
4. Preheat grill to medium; brush grill with vegetable oil.
5. Brush eggplant slices generously with oil mixture, leaving enough to grill the bread. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
6. Increase grill temperature to high. Brush baguette with remaining oil mixture and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
7. Place eggplant, baguette, and feta on a large platter. Drizzle eggplant with feta, then sprinkle torn basil over top. Serve with remaining vinegar mixture.