Recipes and Photography Courtesy CABOT
CABOT
Grilled Eggplant
With Tomatoes & Cheddar
6 side dish servings
Grilled Eggplant is a great healthy meal and makes a perfect summer dish ! It ’ s light , healthy , lactose free , and pleasantly filling — great as a side or on its own ! It only takes a couple minutes to prep the eggplant with oil and fresh herbs . Then toss it on the grill and fire it up alongside chicken or kabobs . Once the eggplant has been browned and is nice and tender , top it off with 4 ounces of Cabot Sharp Cheddar to add some cheesy , melty goodness . Fresh diced tomatoes complement the smoky spices and eggplant . If you want exciting new grilled eggplant recipes , this dish is a must try !
INGREDIENTS
• 2 cloves garlic
• ½ teaspoon salt
• ¼ cup extra-virgin olive oil
• 1 tablespoon minced fresh oregano or thyme
• ¼ teaspoon ground black pepper
• 1 large eggplant ( 1½ pounds total )
• 4 ounces Cabot Sharp Cheddar , grated ( about 1 cup )
• 1 cup diced vine-ripened tomatoes
INSTRUCTIONS
1 . CHOP garlic ; sprinkle with salt and mash into puree with blade of knife held sideways . Scrape garlic-salt mixture into small bowl .
2 . ADD oil , oregano and pepper and stir until garlic-salt mixture is well blended .
3 . PREHEAT gas or charcoal grill to medium .
4 . CUT off and discard thin lengthwise slice from each side of eggplant ; cut remaining eggplant lengthwise into about six slices , each about ½-inch thick . Brush both sides of slices with some of oil mixture , scooping up solids and using it all .
5 . GRILL until browned on both sides and very tender all the way to center , 5 to 8 minutes per side .
6 . SPRINKLE half of eggplant slices with some of cheese , then tomato ; top each with another eggplant slice , pressing it into place .
7 . TRANSFER to serving dish with metal spatula ; cut each slice in half crosswise . Serve warm . Top each with another eggplant slice , pressing it into place .