Layered Eggplant with Fresh Tomato Relish

2 eggplant, peeled, and, cut lengthwise into 1/2-inch slices
coarse salt
Eggplant Marinade
1/2 cup olive oil
2 tablespoons fresh thyme, minced
3/4 teaspoon crushed red chili pepper
Fresh Tomato Relish
2 cups tomato, cherry, or, yellow
3 ounces mozzarella cheese, cut into cubes
1 tablespoon olive oil
3/4 teaspoon balsamic vinegar


Place the eggplants in a colander and sprinkle with salt. Allow to drain and rinse and pat dry.

Prepare the marinade and let the eggplant marinate in a plastic bag for 15 –20 minutes.

Halve the tiny tomatoes and add the other marinade ingredients.

Drain the eggplant and reserve marinade. Grill the eggplant for 8-10 minutes. Baste with the reserved marinade.

Serve with the relish served over the layered eggplant.

Eggplant Marinade

Combine marinade ingredients.

Fresh Tomato Relish

Combine relish ingredients.

Yield: 6

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