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Grilled Eggplant and Mozzarella
1 large eggplant, cut into 1/2-inch slicesSalt
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
Salt and freshly-ground pepper, to taste
6 ounces mozzarella cheese, thinly slicedSprinkle both sides of the eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse, and pat dry.Combine the olive oil, vinegar, garlic, oregano, salt, and pepper. Place the eggplant slices on a grill over moderate heat and baste with the oil mixture. Turn and baste frequently until lightly browned, about 8 minutes.Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt.Serves 4 to 6.
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Grilled ratatouille
Grilled Ratatouillel medium size (1 pound) eggplant, cut crosswise into 1/2 inch slices1 1/2 teaspoons saltFruitwood chips or dried grape vines2 medium size zucchini2 large ripe tomatoes1 large onion1 medium size sweet red pepper1 medium (Upload by user)
Grilled Ratatouillel medium size (1 pound) eggplant, cut crosswise into 1/2 inch slices1 1/2 teaspoons saltFruitwood chips or dried grape vines2 medium size zucchini2 large ripe tomatoes1 large onion1 medium size sweet red pepper1 medium (Upload by user)
TAG: eggplant, cheese, mozzarella, grilled, ,
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