Recipe Archives->Vegetables->Grilled Eggplant 02

Grilled Eggplant with Fontina Cheese and Lemon Olive Oil

1 pound eggplant
2 tablespoons salt
1/2 cup olive oil for grilling
3/4 cup finely diced ripe tomato
1 tablespoon chopped parsley
1 tablespoon grated parmesan cheese
2 tablespoons lemon olive oil
Freshly ground black pepper to taste
1/4 pound imported Italian Fontina Cheese
additional lemon and olive oil to garnish

Cut the eggplant crosswise at a 45-degree angle into \xbc inch thick
slices. Thisshould yield about 8 nice slices. Discard ends. Sprinkle
both sides of the slices with the salt. Place in a large colander
inside a bowl and allow to drain for 40 minutes. Rinse, drain well
and pat the eggplant dry with paper towels.

Heat a stovetop grill to medium high. Brush one side of the eggplant
slices with olive oil and set the oiled side down on the hot grill.
Grill until a deep golden brown and tender, about 5 minutes. Brush
the uncooked side of the eggplant with more oil and turn over. Grill
until brown on that side. Remove to a sheet pan to cool.

Combine the tomato, parsley, Parmesan cheese, lemon olive oil and
black pepper to taste.  Cut the Fontina into thin strips and place
evenly on one half of the cooled eggplant slice. Top the Fontina
with the tomato mixture.

Fold each eggplant slice over the cheese & tomato mixture to form
a half moon.  Place on a serving platter and drizzle with lemon
olive oil. Marinate at least one hour at room temperature before
serving.

Printable version: grilled-eggplant02.txt.