Cheesy grilled eggplant with tomato jam
Jul. 25th, 2021 11:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
musesfool posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeI don't have a backyard or any outdoor space, so I had to wait until I got a grill pan to make this - it's been on my list for a while: Cheesy Grilled Eggplant with Tomato Jam.
Ingredients:
For the tomato jam:
1 pound cherry or mini San Marzano tomatoes
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
For the eggplant and assembly:
2 sprigs fresh basil
6 ounces fresh mozzarella cheese
1 large globe eggplant (about 1 pound)
2 tablespoons olive oil, plus more for the grill grates
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions:
1. Halve 1 pound cherry tomatoes and place in a medium saucepan. Add 1/4 cup packed light brown sugar, 3 tablespoons apple cider vinegar, 2 tablespoons balsamic vinegar, 1 teaspoon kosher salt, 1/2 teaspoon ground coriander, and 1/4 teaspoon red pepper flakes. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the jam is thickened, 30 to 40 minutes. Remove from the heat.
2. Heat an outdoor grill for direct, medium-high heat (about 400ºF). (Alternatively, use a grill pan on the stovetop.) Meanwhile, pick the leaves from 2 fresh basil sprigs (about 1/3 cup). Tear 6 ounces fresh mozzarella cheese into bite-sized pieces. Trim and slice 1 large eggplant lengthwise into 3/4-inch-thick steaks. Evenly brush the steaks all over with 2 tablespoons olive oil, then season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Scrub the grill grates clean. Oil the grill grates with a paper towel dipped in olive oil. Place the eggplant on the grill and cook uncovered until grill marks form on the bottom, 3 to 4 minutes. Flip the eggplant. Spoon the tomato jam onto the eggplant, then place the mozzarella on the jam. Cover (or tent with aluminum foil if using a grill pan) and grill until the mozzarella is melted, 3 to 4 minutes more. Using a flat spatula, transfer the eggplant to a serving platter. Tear the basil leaves into bite-sized pieces and scatter on top.
Recipe Notes
Make ahead: The tomato jam can be made up to 1 week ahead and refrigerated in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
I made as directed in a grill pan, though I substituted Italian seasoning for coriander, since that is what I had. It's really easy to make and the tomato jam is fantastic. The eggplant is okay - I would recommend this if you enjoy eggplant - but if you are meh about it, I don't think this will convert you. But it's a quick and summery vegetarian dish if you have need of one.
Ingredients:
For the tomato jam:
1 pound cherry or mini San Marzano tomatoes
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
For the eggplant and assembly:
2 sprigs fresh basil
6 ounces fresh mozzarella cheese
1 large globe eggplant (about 1 pound)
2 tablespoons olive oil, plus more for the grill grates
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions:
1. Halve 1 pound cherry tomatoes and place in a medium saucepan. Add 1/4 cup packed light brown sugar, 3 tablespoons apple cider vinegar, 2 tablespoons balsamic vinegar, 1 teaspoon kosher salt, 1/2 teaspoon ground coriander, and 1/4 teaspoon red pepper flakes. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the jam is thickened, 30 to 40 minutes. Remove from the heat.
2. Heat an outdoor grill for direct, medium-high heat (about 400ºF). (Alternatively, use a grill pan on the stovetop.) Meanwhile, pick the leaves from 2 fresh basil sprigs (about 1/3 cup). Tear 6 ounces fresh mozzarella cheese into bite-sized pieces. Trim and slice 1 large eggplant lengthwise into 3/4-inch-thick steaks. Evenly brush the steaks all over with 2 tablespoons olive oil, then season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Scrub the grill grates clean. Oil the grill grates with a paper towel dipped in olive oil. Place the eggplant on the grill and cook uncovered until grill marks form on the bottom, 3 to 4 minutes. Flip the eggplant. Spoon the tomato jam onto the eggplant, then place the mozzarella on the jam. Cover (or tent with aluminum foil if using a grill pan) and grill until the mozzarella is melted, 3 to 4 minutes more. Using a flat spatula, transfer the eggplant to a serving platter. Tear the basil leaves into bite-sized pieces and scatter on top.
Recipe Notes
Make ahead: The tomato jam can be made up to 1 week ahead and refrigerated in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
I made as directed in a grill pan, though I substituted Italian seasoning for coriander, since that is what I had. It's really easy to make and the tomato jam is fantastic. The eggplant is okay - I would recommend this if you enjoy eggplant - but if you are meh about it, I don't think this will convert you. But it's a quick and summery vegetarian dish if you have need of one.
