Keep outdoor entertaining simple but super delicious with my go to grilled vegetable for the season – eggplant! Served up like a tomato-topped steak, this big purple powerhouse of nutritious makes a most-impressive vegetarian meal or side dish to lean proteins.
2 tablespoons salt
1 large eggplant (approximately 1 ½ lbs.)
1 pint cherry or grape tomatoes in a variety of colors
¾ cup Litehouse® Tuscan Herb with Lemon Dressing and Marinade
1 ½ tsp. Litehouse® Instantly Fresh Basil
1 ½ tsp. Litehouse® Instantly Fresh Chives
2 oz. Litehouse® Feta Cheese Crumbles
Dissolve 2 tablespoons of salt into a 9”x13” or slightly larger dish that has been filled halfway with water. Trim eggplant and then cut into ½-inch lengthwise slices. Place slices into water, weighing them down with smaller plates that fit inside the dish. Let eggplant sit for at least 30 minutes. 4. Drain eggplant and pat it dry with clean towels. Place eggplant back in dried dish used for soaking and add tomatoes. Pour over Tuscan Herb dressing and gently stir until coated. Let sit for 15 minutes. Meanwhile, heat gas or charcoal grill to medium-high heat (approximately 400 degrees). Remove eggplant slices from marinade and place directly on grates of hot grill. Skewer tomatoes or place them in a grill basket. Grill eggplant for approximately 3 minutes on each side or until tender and deep brown grill marks appear. Grill tomatoes for approximately 3- 4 minutes, turning or tossing in basked until softened and popped. Transfer eggplant to serving platter and top with tomatoes. Sprinkle with basil, chives and feta cheese crumbles.