Grilled Eggplant with Tomato-Basil Relish

2 large eggplants trimmed from stem and cut ½ inch thick

4 ripe tomatoes, cut in half lengthwise

5 tablespoons olive oil or more

Salt and freshly ground black pepper

3 scallions thinly sliced

1 tablespoons balsamic vinegar

1 bunch finely chopped fresh basil plus fresh leaves, for garnish



Heat your grill to high or oven to 450.

Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Do the same with the eggplants. Place tomatoes and eggplant slices on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. If using oven put on a sheet and spray with cooking oil and bake 10 minutes on each side. Remove from the grill place the eggplant on a platter and remove skin from the tomatoes and coarsely chop.


Put the chopped tomatoes in a bowl, add 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for flavors to blend. Serve eggplant and drizzle tomato relish on top.

Pasta with Eggplant

This is an easy recipe that can be made very quickly. When I have little time to spare I skip putting the salt on the eggplant and letting it stand for 20 minutes. The pine nuts and eggplant make this dish very Mediterranean. Enjoy!


Ingredients:



1 eggplant cut into ½ inch-thick slices

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves minced

1/4-cup pine nuts toasted

1 (8) ounce can diced tomatoes in juice

1-pound fusilli or farfalle pasta

¼ cup freshly grated Parmesan cheese

¼ cup chopped fresh basil



Place eggplant slices on large baking sheet. Sprinkle with salt. Let stand 20 minutes. Turn eggplant slices over. Rinse eggplant. Drain; pat dry with paper towels. Cut eggplant into ½ inch cubes, set aside.



Heat olive oil in heavy large skillet over medium high heat. Add onion sauté until golden, Add garlic sauté one minute, and add eggplant sauté until tender about ten minutes. Add tomatoes with juices; bring to simmer. Season with salt and fresh pepper.



Meanwhile cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot and add eggplant mixture ¼ cup cheese and basil.

Eggplant Salad, Rahib

This is for eggplant lovers, great with fish, meat or chicken. You can grill the eggplant or bake in the oven. Either way is fine as long as the eggplant is soft and cooked.

Ingredients:




2 large eggplants

2 medium tomatoes chopped

2 scallions chopped

1 lemon juice

½ tsp salt

½ tsp pepper

½ tsp sumac*

2 swirls of extra virgin olive oil

Place eggplant on a cookie sheet covered with foil slit 2-3 inches lengthwise. In 450° oven place eggplant for 30-40 minutes, or until tender and done.

Let cool, with a help of a spoon scoop inside of the eggplant onto a bowl. Add lemon, oil and seasonings and mix. Add chopped tomatoes and scallions. Serve with pita bread.

* Sumac spice can be found in Mediterranean stores.

Serves 4