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As much as I love trying new dishes, it took me a l.o.n.g. time to get on the eggplant train. But then, I tried Eggplant Rollatini at a local restaurant, and knew I needed to make as many eggplant dishes in my kitchen as possible.
The trick is to make sure you rid your eggplant of any and all excess liquid to dry it out. No one wants soggy veggies.
Until very recently, I’ve stuck to baking eggplant a few different ways, and each time tastes better, and better.
Today, I am teaming up with Calphalon to share my latest obsession: Grilled Eggplant with Tomatoes, Feta, and Basil. This dish is so fresh, and with a few quality ingredients, it has a ton of flavor!
I actually own a whole set of Calphalon Stainless Steel cookware that we received as a wedding gift, almost five years ago. It has held up incredibly well, and I was so excited to try a new recipe using a Calphalon Signature™ Nonstick cookware. I was able to find their Calphalon Signature™ Nonstick 12-In. Round Grill Pan at Macy’s. Bonus: Calphalon Signature™ cookware pieces have a full lifetime warranty. Find your perfect Calphalon Signature™ Nonstick and Stainless Steel cookware online at Macy’s, too!
Jason tends to grill outdoors, and I love that I can now grill inside, with my new grill pan. Fresh grilled eggplant with a little char brings out the flavor of eggplant, that I have just recently discovered.
Add a simple salad of evoo, tomatoes, and feta, with fresh basil, and you have a light, and beautiful dish! I love to chop basil using the Chiffonade technique. Cutting a Chiffonade of basil, sounds complicated, or like something that requires professional experience, but I promise it is about as easy at it gets. Plus, it fancies up a dish with minimal effort.How To Chiffonade Fresh Basil Click To Tweet
How To Chiffonade Fresh Basil:
+ Pick basil leaves
+ Stack the leaves: Stack the basil leaves on top of each other. Stack them so the top of the leaf is down and the underside is facing up, so the leaves cup each other. Roll the leaves into a cigar form
+ Hold the roll closed against the cutting board with your fingers curved. Thinly slice the rolled basil leaves: Starting at one end of the roll of basil leaves, thinly slice the roll crosswise to create thin ribbons.
This Grilled Eggplant with Tomatoes, Feta, and Basil is the perfect starter for a weekend dinner party, light lunch, or for your favorite vegetarian friends. Make this dish, and let me know what you think!
- 1 large eggplant, ends trimmed, cut lengthwise into 1-inch-thick slices
- Coarse salt
- 1 tbsp extra-virgin olive oil, plus more for grilling
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1/2 tbsp garlic powder
- 1/4 cup packed fresh basil leaves
- salt and pepper, to taste
- Generously season eggplant slices with coarse salt. Place vertically in a colander, or on a cutting board lined with paper towels, overlapping. Let stand 30-45 minutes; rinse and pat dry.
- Add your grill pan to a preheated stovetop to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4-5 minutes a side. Mix tomatoes, feta, garlic powder, and oil; season with salt and pepper, if desired. Spoon over eggplant; top with basil.