- 2 pounds eggplant
- 1/4 cup, plus 4 teaspoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound assorted heirloom tomatoes or ripe Roma tomatoes
- 1/4 cup torn basil leaves
- 1 clove garlic, minced
- 3 peeled shallots, thinly sliced
- 1/4 cup parsley, roughly chopped
- Juice of 1 lemon
- 4 ounces best quality feta cheese
Preheat an outdoor gas or charcoal grill until very hot, or put a grill pan over medium-high heat.
Drizzle the eggplant with 1 teaspoon olive oil, season with salt and pepper and grill whole over a medium low heat covered, turning often for about 25 minutes, or until completely soft. Remove from the grill and place on a platter covered with plastic wrap and allow to cool for at least 30 minutes.
Alternatively, preheat an oven to 450˚F and bake the eggplant until soft and cooked, also covering with plastic wrap on a platter, allowing to cool.
While the eggplant is cooking, prep the tomatoes by cutting them into small wedges, or in half if very small. Place the tomatoes in a shallow bowl and dress with 1/4-cup oil, the basil, and 1 teaspoon salt and pepper. Set aside.
When the eggplant is cool enough to handle, cut them in half lengthwise. Using a spoon, scoop out the flesh, discarding the skin. Chop the eggplant finely and place in a mixing bowl. Add the garlic, shallot, parsley, lemon juice, and 1 tablespoon oil. Season with salt and pepper.
To serve, spoon a mound of eggplant onto a plate and with the back of the spoon make a well in the center. Spoon some of the marinated tomatoes on top of the eggplant. Crumble some feta on top, then drizzle some of the tomato oil on top and around the plate.
Created by Chef Michael Schwartz