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Nutrition Facts
Serving Size 1 (249g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup balsamic vinegar
Calories 487
Calories from Fat 303		(62%)
Amount Per Serving		%DV
	Total Fat 33.8g	51%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 21.4g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 600mg		25%
Potassium 405mg		11%
Total Carbohydrate 38.5g		12%
	Dietary Fiber 6.5g	26%
	Sugars 4.4g
Protein 9.6g		19%
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Grilled Eggplant and Baguette With Balsamic Vinegar & Feta

Recipe #368139 | 45 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Eat Your Vegetables!
Apr 27, 2009

This recipe is from Vegetarian Times. You may also purchase balsamic reduction at the store instead of reducing it yourself. If you've never grilled bread before, definitely give this a try. It's fabulous and really complements the creamy eggplant well. I served this with fresh strawberries and some good olives on the side.

SERVES 8 (change servings and units)

Ingredients

2 1/2 lbs small eggplants, cut lengthwise into 1/4-inch slices
coarse salt
fresh ground black pepper
1 cup extra-virgin olive oil
2 teaspoons fresh thyme, chopped
1 cup balsamic vinegar
vegetable oil, for grill
1 baguette, halved lengthwise
6 ounces feta cheese
fresh basil, torn

Directions

1
Sprinkle eggplant slices with 2 t salt, place in colander and let stand 30 minutes. Wipe off salt and moisture with paper towels.
2
Mix olive oil, thyme, 2 t salt and 1/2 t pepper in a medium bowl. Reserve 1 T oil mixture.
3
Place vinegar in a small saucepan over high heat. Cook until reduced by half, 8-10 minutes. Remove from heat, stir in reserved 1 T oil mixture & let cool.
4
Preheat grill to medium; brush grill with vegetable oil.
5
Brush eggplant slices generously with oil mixture, leaving enough to grill the bread. Grill eggplant, covered, until slightly charred and tender, about 4 minutes per side.
6
Increase grill temperature to high. Brush baguette with remaining oil mixture and grill until toasted, about 3 minutes. Cut baguette into pieces in various sizes.
7
Place eggplant, baguette, and feta on a large platter. Drizzle eggplant with feta, then sprinkle torn basil over top. Serve with remaining vinegar mixture.