Grilled Eggplant with Caramelized Onion and Fennel

Grilled Eggplant with Caramelized Onion and Fennel
Photo by Randy Mayor


  • 2 cups finely chopped yellow onion
  • 1 teaspoon extravirgin olive oil
  • ½ cup (2 ounces) crumbled goat cheese
  • 1 teaspoon white balsamic vinegar
  • 1 (1 1/4-pound) eggplant (about 4-inch diameter), peeled
  • 1 cup quartered cherry tomatoes
  • 2 tablespoons chopped fresh basil
  • + 6 more ingredients
    • ¼ teaspoon freshly ground black pepper, divided
    • 2 ¾ cups chopped fennel bulb (about 1 large bulb)
    • 2 cups trimmed arugula
    • ¼ teaspoon salt, divided
    • Cooking spray
    • 1 tablespoon chopped fresh thyme

Prepare grill to medium heat. Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until brown...

View full recipe at My Recipes


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