Recipe - Layered Eggplant With Fresh Tomato Relish

2 pound Eggplant; peeled and cut
lengthwise into 1/3 to 1/2
inchthick slices
Kosher salt or other coarse
salt

FOR THE MARINADE
One half cup Extravirgin olive oil
2 tablespoon Minced fresh thyme sprigs or
1 tablespoon dried thyme
1 teaspoon Crushed dried hot red chile;
optional

FOR THE RELISH
2 cup Halved tiny tomatoes; (pear,
Sweet lOOs or cherry)
3 ounce Fresh mozzarella cheese;
preferably waterpacked,
cut into small cubes
1 tablespoon Extravirgin olive oil
Three fourths teaspoon Balsamic vinegar; (up to 1)
1/8 teaspoon Salt or more to taste
Generous grinding of black
pepper

1. Place the eggplants in a colander and sprinkle heavily with salt.
Arrange the colander in a sink or over a plate and let sit for 30 minutes
to draw out bitter juices. Rinse the eggplant well and pat dry.

2. Prepare the marinade, combining the ingredients in a small bowl. Place
the eggplant in a plastic bag, pour the marinade over it, and let it sit
covered at room temperature for 15 to 30 minutes.

3. Prepare the relish, combining the ingredients. Cover and refrigerate it
until needed. (The relish can be made several hours in advance if you
wish.)

4. Fire up the grill, bringing the temperature to medium.

5. Drain the eggplant, reserving any marinade not absorbed by the thirsty
vegetable.

6. Grill the eggplant uncovered over medium heat for 10 to 12 minutes,
until soft and juicy. Turn once or twice and baste with the reserved
marinade. If grilling covered, cook for 8 to 10 minutes, turning once
midway.

7. Arrange the eggplant slices on a round platter in a spokelike pattern,
overlapping them at the center. Serve hot or at room temperature, with the
relish spooned on top.

From "Born to Grill" by Cheryl Alters Jamison and Bill Jamison

Printed in Chicago Tribune Magazine 5/17/98

Recipe by: "Born to Grill"

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on May 16,
1998