Italian Grilled Eggplant Starter

Italian Grilled Eggplant Starter
  • 4 servings
  • 0:35 Preparation
  • 0:08 Cooking
  • 0:43 Total Time


Add all
  • 1

    Quebec eggplant, unpeeled, washed

  • sufficient quantity, coarse salt

  • Irresistibles extra virgin olive oil

  • 1

    Quebec red tomato, cut into thick slices

  • salt and freshly ground pepper to taste

  • Selection mozzarella to taste

  • fresh basil leaves to taste


Cut eggplant into slices, ½ in. (1.2 cm) thick.

Place slices in a colander or strainer, sprinkle with coarse salt and let sit for 30 minutes to draw out excess moisture.

Rinse and pat dry with paper towels.

Preheat barbecue to medium.

Brush slices with olive oil and grill 3-4 minutes per side until golden brown with grill marks.

Divide eggplant slices among 4 plates.

Top each slice with a slice of tomato.

Season and top with mozzarella and basil.

Source: Chef Caroline McCann