Italian-Styled Grilled Eggplant

I borrowed this lovely book by Williams-Sonoma called Starters:New Healthy Kitchen, where the recipes are grouped by the color of the vegetable and fruit used in the dish. We are encouraged to eat a rainbow of foods at each meal and this is a unique way of presenting recipes.

Photo and recipe from Williams-Sonoma.

Rich in antioxidants that protect the brain and memory, blue and purple fruits and vegetables are easily incorporated into daily cooking, as you’ll discover with these grilled eggplant. Serve them alongside other grilled vegetables as part of an antipasto platter.

⅓ cup extra-virgin olive oil
2 globe eggplants
1½ tsp. salt
1 tsp. freshly ground pepper
2 Tbs. minced fresh flat-leaf parsley
1 tsp. fresh thyme
2 Tbs. balsamic vinegar
1 garlic clove, minced

Build a hot fire in a grill or preheat a gas grill to 400°F. Rub the grill grate with 1 tsp. of the olive oil.

Cut the eggplants lengthwise into slices 1⁄2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside.
Put the remaining olive oil in a shallow baking dish and add the parsley, thyme, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature. Serves 4.

Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).