Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Eggplant & Tomato Gratin
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- #71816
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon chopped fresh marjoram or sage
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1 medium eggplant, cut into 1/2-inch slices
4 slices (.5 inch thick) red onion
2 large tomatoes, sliced
1 1/2 cup Mozzarella cheese, shredded
directions
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine marjoram, salt and pepper in small bowl. Set aside.
Brush both sides of eggplant slices with olive oil. Place eggplant slices and onion slices onto grill. Grill for 4 minutes, then turn. Continue grilling until slices are evenly browned (4 to 5 minutes).
Place half of eggplant slices into lightly greased 8-inch square baking pan. Sprinkle with half of marjoram mixture. Top with onion slices, tomato slices and 3/4 cup cheese. Top with remaining eggplant, marjoram mixture and cheese.
Cover with aluminum foil and place onto grill. Grill for 20 to 25 minutes or until eggplant is fork tender. Let stand for 5 minutes before serving.
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nutrition data
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