Hot-Cold Eggplant with Glazed Tomato Coulis Recipe

Ingredients:

• 1 large eggplant, sliced into 1/4 inch rounds
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil, plus more for brushing
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves

Instructions:

1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 2-3 minutes per side or until charred and tender. Place on a plate and let cool.
4. In a small saucepan, combine cherry tomatoes, garlic, balsamic vinegar, honey, salt, and black pepper. Cook over medium heat, stirring occasionally for 10-15 minutes or until tomatoes are soft and a glaze has formed.
5. Using an immersion blender or regular blender, puree tomato mixture until smooth. Let cool.
6. Arrange eggplant slices on a platter and drizzle with tomato coulis. Garnish with fresh basil leaves.

Verdict:

This hot-cold eggplant with glazed tomato coulis is a beautifully balanced dish that combines the smokiness of grilled eggplant with the sweet and tangy flavor of the tomato coulis. The dish can be served as a light lunch or as a side dish to a more substantial meal.

Serving Suggestions:

Pair this dish with a crisp white wine or a refreshing iced tea. You can also serve this as a starter to a Mediterranean-inspired dinner party. Bon appétit!