This is becoming my eggplant summer. One Straw Farm, where we are CSA members, is harvesting a bounty of varieties, large and small, voluptuous and demur. I can' resist them.
So I've gone in search of more eggplant recipes. My new favorite is grill-simple: marinated eggplant steaks.
It's simply slices of eggplant -- the big ones we're used to seeing in the grocery store. Salt the slices and let them drain in a colander for half an hour. Then marinade them for at least 15 minutes, grill and eat.
The first time I made these, I served them as a side dish.
The next night I made them the base of a "tomato tower." I spread some homemade pesto on the eggplant slices, topped them with slices of heirloom tomato, a fresh basil leaf and a slice of fresh mozzarella. I topped it off with a drizzle of olive oil and a trickle of my homemade red wine vinegar, a tiny bit of sea salt and a twist of black pepper. My guys couldn't believe they were getting something that fancy for a weeknight dinner.
The "steak" recipe comes from my new go-to summer-veggie cookbook, "The Garden-Fresh Vegetable Cookbook," by Andrea Chesman. Andrea suggests these eggplant slices can also be used instead of bread for a veggie sandwich, or as toppings for homemade pizza.
Marinated Eggplant Steaks
1 medium (about 1 pound) eggplant, peeled and sliced 3/8 inch thick
1 tablespoon salt
1/3 cup herb vinaigrette (see below)
Sprinkle the eggplant slices with salt and let them drain in a colander for 30 minutes. Rinse well and pat dry. Transfer the eggplant to a shallow baking dish and pour the vinaigrette over it. Let it stand for at least 15 minutes to absorb the marinade.
Prepare a medium-hot fire in a grill or pre-heat a broiler
Grill or broil the eggplant, turning occasionally, untl tender and grill-marketed, 10 to 14 minutes. The eggplant should be slightly crusty on the outside but still moist and soft inside.
--Andrea Chesman, "The Garden-Fresh Vegetable Cookbook"
Herb Vinaigrette
3-4 garlic cloves, minced
2 teaspoons dried organic basil
2 teaspoons dried organic oregano
2 tablespoons red or white wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine the garlic, herbs, vinegar, salt and pepper in a small bowl. SLowly pour in the olive oil, whisking until the oil is fully incorporated.
--adapted from "The Garden-Fresh Vegetable Cookbook"
Of course, this marinade is also a fine salad dressing.
--Sara