Hi there– I found this recipe in a magazine while I was sitting waiting at the ophthalmologist’s office for an eye exam. (I guess a good recipe is some small compensation for a trip to the doctor!!) Tempted as I was to tear out the page with the instructions, I took my waiting to time to commit it to memory (more of less) and here it is!
We’ve still got summer tomatoes at the market and who can resist a happy purple eggplant? Made it up for dinner with some grilled talpia and a seedy chunk of bread. Just about right for a warm end of the summer evening…
BROWNED EGGPLANT WITH TOMATOES, OLIVES & FETA
1 plump purple eggplant
1/4 cup olive oil
1 green heirloom tomato
1 red heirloom tomato
1/2 cup feta with herbs & garlic, cut in chunks
1/2 cup mixed olives
a splash more olive oil
1/4 cup fresh basil leaves (cut if large)
salt & freshly ground pepper
Cut the eggplant into 1/4″ slices and set them on a wire rack over a rimmed baking sheet. Put it under the broiler on medium heat for 5 minutes and then flip the pieces of eggplant and broil for 5 minutes more. (I had the rack about 10″ below the broiling unit– keep your eye on it so it doesn’t burn!)
While the eggplant is cooking, slice the tomatoes into pretty thin slices.
When he eggplant is done, brush both sides with the 1/4 cup olive oil and arrange the slices on a plate with the tomatoes. Scatter the olives, feta and basil over the top of it all and give it a good splash of olive oil and a little sprinkle of salt & pepper.
Makes plenty for 4 people (maybe 6).