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Grilled Eggplant

Recipe from River Cafe, 3615 Montrose, Houston.

By January 1993Comments

2 large Roma tomatoes, halved, seeded, and thinly sliced
1/2 large red onion, halved and thinly sliced
1 bottle rice vinegar
1 large eggplant
Olive oil
1 – 2 tablespoons grated mozzarella cheese (per serving)
1/2 teaspoon balsamic vinegar (per serving)
1/2 teaspoon olive oil (per serving)

Marinate tomato and onion in rice vinegar (enough to cover) for 2 hours.

Preheat oven to 400 degrees. Cut eggplant vertically or horizontally, as preferred, in 1/4-inch slices. Allow 1 to 4 slices for each person. Do not remove skin. Brush with olive oil.

Grill approximately 15 seconds on each side. (May be sautéed; cook until slices begin to look translucent.)

Place on ovenproof serving dish. Top with grated mozzarella, and bake until cheese melts. Remove from oven, drizzle with balsamic vinegar and olive oil, and garnish with slices of marinated tomato and red onion.

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