Eggplant with Tomato and Garlicky topping

Per the previous entry, one of the things I served at my dinner party was an eggplant appetizer with tomato and a garlicky topping.

The original recipe called for grilling the eggplants. But since I lack an outdoor grill, I modified the recipe by first baking the eggplant in my toaster oven at 350F for 10 minutes, then finished the slices off on my George Foreman electric grill to get the grill marks. So this is how I typed out the directions. If the aesthetics don’t matter to you, then baking for approx. 15 minutes at 350F will work just fine. I do not believe they will cook thoroughly just on an indoor electric grill, though a stovetop grill might work.

I made these again for dinner another night, served with brown rice. It makes a nice accompaniment to a piece of grilled or steamed fish such as red snapper. You can also grill fish on a George Foreman grill. It’s not just for hamburgers! 🙂


1 eggplant
2-3 tbs olive oil
2-3 tomatoes, sliced
1/2 cup freshly grated Parmesan cheese
4 tbs mayonnaise
2 garlic cloves, crushed
Fresh herbs to garnish (dill, basil, oregano, thyme, etc) – I used basil
Salt and pepper

1. Slice eggplants, brush with olive oil. Season with salt.
2. Bake the eggplant slices at 350F for 10 minutes. Then transfer to electric grill to finish cooking until there are sufficient grill marks.
3. Mix the grated Parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl
4. Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky Parmesan mixture.
5. Garnish each appetizer with a fresh herb sprig and serve warm or cold.

Note: These look soft, but are impossible to eat without a knife because the skin of the eggplant is too firm for a fork even after cooking.


2 responses to this post.

  1. mmm. Thanks – my CSA is delivering more eggplant than I know what to do with right now.


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