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
CHOP garlic; sprinkle with salt and mash into puree with blade of knife held sideways. Scrape garlic-salt mixture into small bowl.
ADD oil, oregano and pepper and stir until garlic-salt mixture is well blended.
PREHEAT gas or charcoal grill to medium.
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.
GRILL until browned on both sides and very tender all the way to center, 5 to 8 minutes per side.
SPRINKLE half of eggplant slices with some of cheese, then tomato; top each with another eggplant slice, pressing it into place.
TRANSFER to serving dish with metal spatula; cut each slice in half crosswise. Serve warm.
This was so delicious. The eggplant worked well as a bread substitute and it still held together nicely for finger food. Will definitely make again.
Made this the other night, very nice dish. I definitely would peel the eggplant before I made it again
I love Eggplant!
Tried this recipe today for a BBQ with my family. Very delicious! I had no leftovers!
I thought it was a wonderful side to grilled chicken. Next time I will peel it first, The family didn’t care for the skin…