Grilled Eggplant Appetizers
Ingrediënten
Makes 40 appetizers
Prep: 30 min.Prep: 30 min. Broil: 3 min., Stand: 30 min., Grill: 20 min., Chill: 8 hrs.
- 2 1-pound eggplants, peeled and cut into ½-inch slices
- ½ teaspoon salt
- ½ cup coarsely chopped fresh basil
- 2 garlic cloves minced
- 1 tablespoon olive oil
- ¼ teaspoon ground red pepper
- 1 22-inch French baguette, cut into ½-inch slices
- 4 plum tomatoes each cut into 10 slices
- ⅓ cup freshly grated Parmesan cheese
Instructies
- Sprinkle eggplant with salt, and let stand 30 minutes.
- Combine basil, garlic, and olive oil; set aside.
- Rinse eggplant slices, and pat dry.
- Coat food rack with cooking spray, and place rack on grill over medium coals (300° to 350°).
- Place eggplant slices on rack in a single layer.
- Cook, without grill lid, 8 to 10 minutes on each side.
- Place half of eggplant slices in an airtight container, and sprinkle with basil mixture; top with remaining eggplant slices.
- Cover and chill 8 hours.
- Position knife blade in food processor bowl; add eggplant mixture and red pepper.
- Process until smooth, stopping once to scrape down sides.
- Spread about 1½ teaspoons eggplant mixture on each of 40 baguette slices, and top each with a tomato slice.
- Sprinkle tomato slices evenly with cheese.
- Broil 5½ inches from heat 2 to 3 minutes or until cheese melts.
Notes / Tips / Wine Advice:
Serve immediately.
--------------------------------------------------------------------------------------------------
