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Patlıcan ızgara

#grilled eggplant

This dish is perfect from late May to late August when #tomatoes and eggplants come into season. It is always nice to see these veggies start to pop up in the farmers #markets because it signals the arrival of warmer weather. This is super easy and comes together pretty quickly so you can enjoy the #sunshine instead of being behind a hot grill or stove. Serve with plenty of nice #olive oil , #feta cheese and crusty bread to mop up all the juices. Don't forget the chilled #rose ! Here is what you need:

make sure you start heating your grill or grill pan first -

serves 4 with other sides or 2 with just bread and cheese

1 medium eggplant, cut into 1/4" rounds

salt and pepper to taste

plenty of olive oil

  1. cut the eggplants into 1/4" rounds and salt well. Lay on paper towels to absorb excess moisture

  2. after about 30 minutes, dry the eggplant and toss with a liberal amount of olive oil - set aside until time to grill

2 medium ripe tomatoes - medium dice

1 minced shallot

3 cloves garlic

fresh chopped parsley - about 1/3 of a bunch

lemon juice from 1/2 a lemon

olive oil

2 TBSP red wine vinegar

salt and pepper

  1. combine all of the above into a non-reactive bowl and set aside.

  2. grill the eggplant on both sides until tender

  3. top with the tomato mixture and garnish with some halved cherry tomatoes. Serve with Feta #cheese and crusty bread.

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