We are still trying to convince Steve, our Board President, to eat eggplant. Maybe this recipe will do it since it’s made with Farmers Market fixings. Shop Carly’s Confections for your crusty bread, Mavra’s for the Greek olive oil, and our produce vendors for your eggplant, basil and tomatoes. Top it off with the smoked mozzarella from The Cheese People.
Canola oil, for the grill
4 large slices country bread (1 inch thick)
2 medium eggplants, sliced 1/2 inch thick
1/4 cup olive oil, plus more for serving
Kosher salt and black pepper
1 clove garlic, halved
12 ounces smoked mozzarella, cut into 8 slices
2 large tomatoes, sliced
1 cup fresh basil Green salad, for serving
Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.
Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.
Recipe courtesy of Real Simple