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The Kitchen Recipes - Grilled Eggplant with Tomato-Chili Dressing
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| Recipes from The Kitchen [at home], © The Kitchen, 2002 Grilled Eggplant with Tomato-Chili Dressing This is a great family style dish. The flavors are simple and intense.Nov 21, 2005 Email this recipe Season: [unknown placeholder $article.art_field3$] [Recipe Serves 6-8] Ingredients: | |
| 2 cups | good-quality extra-virgin olive oil, divided |
| 9 cloves | garlic, sliced |
| 1 1/2 tablespoons | crushed red pepper flakes, divided |
| 3 16-ounce cans | good-quality whole peeled organic tomatoes |
| 1/2 cup | fresh marjoram leaves, (removed from stems), divided |
| Salt | |
| pepper | |
| 1 1/2 pounds | eggplant there are different varieties and sizes of |
| eggplant so it is easier to give a weight Instructions: 1. In a large saucepan, combine 1/4 cup of the olive oil, garlic, and up to 1 tablespoon of the crushed red pepper flakes (depending on your desired spice level). Bring the pan to medium-low heat and cook for 2 minutes. Add tomatoes with their juices and 1/4 cup of the marjoram. Stir well and bring to a simmer. Let mixture simmer over low heat for 45 minutes, using a wooden spoon to break up tomatoes as they cook. Add a little water if the mixture starts to dry out. Adjust seasoning with salt and pepper to taste (it should be quite spicy). Cool to room temperature. 2. Clean grill grate and rub with olive oil; preheat grill to high. Slice eggplant crosswise into 1/3-inch-wide disks. (Discard ends.) In a large bowl, toss eggplant slices while slowly adding up to 1 | |
| 1/2 cups | olive oil. Eggplant is very absorbent, so be careful not to |
| add olive oil all at once; if you do, you’ll end up with a few disks soaked in olive oil and the remainder with none at all. Season with | |
| salt | |
| pepper | |
3. Carefully place eggplant disks on grill and cook for 1 minute,
then rotate to get a cross-section of grill marks. Cook for another
minute before turning over. Repeat cooking process for other side.
4. Lay grilled eggplant disks on a serving plate. Spoon dressing
over eggplant, then sprinkle with remaining 1/4 cup marjoram and
drizzle with remaining 1/4 cup of olive oil.
Notes:
This dish is best served family style on a large plate. Serve warm
or at room temperature.
© The Kitchen, 2002
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