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Grilled Eggplant with Cherry Tomatoes

Photo: Annabelle Breakey

Total time 40 mins
Yield

Serves 4

Layers of eggplant, melted cheese, and grilled tomatoes stack up for a satisfying meal on meatless Monday (or any night of the week). Serve with crusty grilled bread and a crisp green salad. Wine pairing: An earthy, lively red like Imagery Estate 2013 Sangiovese (Sonoma County; $42).

Ingredients

  • 1 qt. cherry tomatoes
  • About 1/4 cup extra-virgin olive oil, divided
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt, divided
  • 2 large globe eggplants (about 1 lb. each), sliced 1/2 in. thick lengthwise
  • 1/2 teaspoon pepper
  • 8 ounces smoked mozzarella, coarsely shredded

Nutrition Information

  • calories 370
  • caloriesfromfat 65 %
  • protein 16 g
  • fat 27 g
  • satfat 11 g
  • carbohydrate 20 g
  • fiber 10 g
  • sodium 927 mg
  • cholesterol 51 mg

How to Make It

  1. Heat a grill to medium (about 400°). In a medium bowl, combine tomatoes, 2 tbsp. oil, the oregano, and 1/2 tsp. salt. Divide tomatoes between two pieces of foil (each about 12 in. by 15 in.) and wrap foil up and around tomatoes to seal. Pinch foil together to completely enclose tomatoes.

  2. Set tomato packets on grill, lower lid, and cook until skins of most of the tomatoes begin to split (open packet to check), about 20 minutes. Transfer tomato packets to a rimmed baking sheet, being careful not to spill any juices.

  3. Meanwhile, coat eggplant slices all over with remaining 2 tbsp. oil, 1 tsp. salt, and the pepper. Grill eggplant slices until lightly charred and tender, turning once, 12 to 15 minutes total. Top with mozzarella, close lid, and allow cheese to melt, 1 to 2 minutes.

  4. Transfer eggplant to rimmed baking pan with tomatoes and top with warm tomatoes and their juices. For each serving, stack 3 or 4 slices of tomato-topped eggplant. Drizzle with any tomato juices on the baking pan or foil.