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Italian Grilled Eggplant Starter https://www.metro.ca/userfiles/image/recipes/entrees-aubergine-grillee-italienne-7247.jpg PT35M PT08M PT43M
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.
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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
Italian Grilled Eggplant Starter

Italian Grilled Eggplant Starter

Rate this recipe
3 Votes
4
servings
0:35
Preparation
0:08
COOKING
0:43
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    Quebec eggplant, unpeeled, washed

  • sufficient quantity, coarse salt

  • Irresistibles extra virgin olive oil
    You might like:

    Flyer Deals  (2)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


    SAVE $4.00
    DECECCO OLIVE OIL

    DECECCO OLIVE OIL

    $5.99 ea.

    750 ml


  • 1
    Quebec red tomato, cut into thick slices
    You might like:

    Flyer Deals  (2)
    YELLOW OR GREEN ZUCCHINI

    YELLOW OR GREEN ZUCCHINI

    $1.69 /lb

    PRODUCT OF ONTARIO TOMATOES ON THE VINE PRODUCT OF ONTARIO 3.73/kg


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.99 ea.

    284 g PRODUCT OF CANADA OR MEXICO



  • salt and freshly ground pepper to taste

  • Selection mozzarella to taste
    You might like:

    Flyer Deal  (1)
    TRE STELLE RICOTTA OR MOZZARELLA BALL

    TRE STELLE RICOTTA OR MOZZARELLA BALL

    $6.79 ea.

    340 - 475 g, SELECTED VARIETIES



  • fresh basil leaves to taste
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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