Although this recipe calls for a regular globe eggplant, if you see baby eggplants or other fresh seasonal varieties, they will work just as well in this tangy appetizer.
1 (1-pound) eggplant
1/4 cup extra-virgin olive oil, divided
16 (1/2-ounce) slices multigrain baguette
1/2 teaspoon salt, divided
2 1/2 tablespoons fresh lemon juice, divided
1/4 cup whole-milk plain Greek yogurt
1/2 teaspoon freshly ground black pepper, divided
1 garlic clove, minced
1 cup arugula
1 cup red, orange, yellow, and green cherry tomatoes, quartered
2 tablespoons fresh mint leaves, torn
1 ounce Parmigiano-Reggiano cheese, shaved
How to Make It
Preheat grill to medium-high heat.
Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.
Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.
Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese.
Wine note: Bourillon-D'orleans Vouvray Sec, Vieilles Vignes, Coulee d'Argent 2008 ($22), is a bright, crisp, medium-bodied chenin blanc from the Touraine region of the Loire Valley. Its racy backbone of lemongrass and straw has enough body and acid to stand up to the grill flavors and cut the creamy tartness of the yogurt. --Alexander Spacher
Wow, the mint, tomato, and arugula topping really make this dish. I added a little lemon juice and it is so fresh and delicious. It is now our favorite way to add another vegetable to the menu with little work and great taste. So easy and it only tastes better the next day. A big hit!
This was a fabulous side dish and perfectly complemented our Tandoori-Spiced Grilled Shrimp with Mint-Cilantro Chutney and Coconut Curry Jasmine Rice. I used round flatbreads and doubled the garlic. Fresh arugula and orange mint from the garden was perfect on top - delicious!
i'm gluten free, so instead of bread (and gluten free bread isn't that great, certainly not for this) i served the eggplant/cheese/tomato mixture as a stuffing for grilled portobello mushrooms. added just a slice of fresh mozzarella. it was to die for. will make again.
Loved this recipe! I've been playing with it all month swapping some of the flavors. Try using Feta cheese in place of the parmesan and top with chopped kalamata olives. I've used it to make a grilled flat bread or pizza subbing out the mint for fresh basil and fresh tomatoes for chopped sundried --delish!!!
I thought this was really delicious! I am making this for just my husband and me. It makes a lot, but hoping it will keep over the next two days. I actually added some artichoke hearts to the eggplant mixture after tasting. It added a little more depth. Yummy!