3tablespoonsolive oilplus additional to brush eggplant
2-3clovesgarliccoarsely chopped
1/4cupchopped Italianflat-leaf parsley
3tablespoonsgolden raisins
1/3cut crumbled feta cheese
1small handful mint leavescoarsely torn
Instructions
Light grill to medium high/high. I have become a charcoal convert.
Brush each side of eggplant with light layer of olive oil.
Place eggplant on hot grill, rotate at 90 degree angle after 2 minutes (same side) to mark.
Flip after 2-3 minutes.
Meanwhile, heat large skillet over medium high heat, with olive oil. Add toasted bread crumbs and pine nuts, stir for about a minute, then add garlic, parsley and golden raisins. Reduce heat and keep warm.
Remove eggplant from grill, top with sauteed mixture.
Evenly sprinkle feta crumbles over each piece, then sprinkle torn mint leaves on top of each slice.
Notes
Panko breadcrumbs may be preferable for their larger size and texture. Regular breadcrumb may be substituted as I learned with this preparation.
Alternatively, a grill pan may be used instead of an outdoor grill. Olive oil should be applied to eggplant slices, placed on a grill pan at medium-high heat for 2-3 minutes per side, then place in the oven at 350 degrees F. to finish.
Once again, I used one of my favorite kitchen tools, the cast iron skillet. It allowed me to toast the pine nuts and breadcrumbs and then saute them with the other ingredients; effectively turning this into a one-pot wonder.