NDT- Cooking with Cash-Wa – Grilled Egg Plant w/Fresh Tomatoes

FARGO, N.D. (Valley News Live) -Grilled Eggplant with Fresh Tomato Sauce Antipasti Serves: 8-10 with other items

1 ea Eggplant, peeled and sliced into 1/4″ slices or planks

Kosher Salt

2 ea. Very Ripe Tomatoes

1 ea. Clove of garlic, shaved thin

1 pinch Dried Oregano

Salt and Pepper

Extra Virgin Olive Oil for brushing and drizzling

Lay eggplant slices onto a cooling rack or clean towels and lightly sprinkle the top with salt. Set aside for 10 minutes. Dab the top with a clean towel or paper towels to absorb the water that has accumulated on top of the eggplant. Repeat process on the other side.

Meanwhile, heat a gas grill to medium heat and prepare the tomato sauce. Cut the tomatoes in half and squeeze out as much seeds as possible without damaging the tomato. Using a box grater, grate the flesh of the tomato into a small bowl. Add the garlic, oregano and season with salt and pepper. Set aside

Light brush olive oil on each eggplant slice. Place eggplant on the grill oiled side down and cook for 2 minutes. Lightly brush the top side, flip, and cook for an additional 1-2 minutes. Remove from the grill and allow to cool and room temperature. Decoratively lay the eggplant on a serving platter and top each slice with a teaspoon or so of the fresh tomato sauce. Serve with other antipasti.