Grilled Eggplant Layered with Shaved Garlic and Fresh Thyme

Serves: 4 to 6

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a great make-ahead dish any time of year, and is delicious at room temperature.

Ingredients

Preparation

Preheat gas grill. Cut eggplant lengthwise into 3⁄8-inch-thick slices. Place 4 tablespoons olive oil into a small bowl. Dip your fingers in oil and quickly spread it onto each slice of eggplant. (Use of your fingers instead of a brush will result in less oil used.) Arrange eggplant slices on a grill rack, and grill until golden, 3 to 5 minutes on each side. Remove and set aside until cool enough to handle.

Arrange a layer of eggplant in the bottom of a dry, sterilized wide-mouthed 1-quart jar with a lid. Sprinkle with some salt, crushed red pepper, garlic and thyme. Continue layering in the same manner until all eggplant, garlic and thyme have been used. Combine remaining olive oil and vinegar and pour it over eggplant layers. Cover the jar with plastic wrap and then cover with the lid. Place in the refrigerator until ready to use, up to 2 weeks.

Recipe by Iole Aguero, PCC Cooks instructor

More about: eggplant, garlic, grilling, summer

Comments

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Yummmm

Wow! This sounds gorgeous and exquisitely delicious. I was searching for something special to take to a party this week-end, and here it is!

Thanks Iole!

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