Grilled Baby Eggplant & Plum Tomatoes with Fresh Basil

Grilled Baby Eggplant & Plum Tomatoes with Fresh Basil
Photo by Scott Phillips


  • ½ cup shaved Parmigiano-Reggiano (about 1 oz.)
  • 2 tsp. kosher salt
  • 1-¼ lb. ripe but firm plum tomatoes (about 6), halved through the stem end
  • 8 large fresh basil leaves, sliced into ¼-inch-thick ribbons
  • 2 generous tsp. minced fresh thyme
  • 6 to 8 baby eggplant (about 2 lb. total)
  • ½ cup extra-virgin olive oil; more for drizzling
  • + 2 more ingredients
    • Freshly ground black pepper
    • 3 cloves garlic

Heat a gas grill to high, covered. Mince the garlic, sprinkle the salt over it, and scrape repeatedly with the flat side of a chef’s knife until the garlic is mashed to a paste. Combine the garlic paste with the olive oil in a small bowl and add the thyme and a generous amount of pepper. Trim th...

View full recipe at Fine Cooking


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