Grilled Eggplant and Baguette With Balsamic Vinegar & Feta

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle eggplant slices with 2 t salt, place in colander and let stand 30 minutes. Wipe off salt and moisture with paper towels.
  • Mix olive oil, thyme, 2 t salt and 1/2 t pepper in a medium bowl. Reserve 1 T oil mixture.
  • 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.
  • Preheat grill to medium; brush grill with vegetable oil.
  • 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.
  • 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.
  • Place eggplant, baguette, and feta on a large platter. Drizzle eggplant with feta, then sprinkle torn basil over top. Serve with remaining vinegar mixture.
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