Grilled Eggplant with Fontina Cheese and Lemon Olive Oil

Works well as a cold antipasto. Be sure to use imported Italian Fontina since the Danish and domestic versions do not even come close to the original.

Updated at: Thu, 17 Aug 2023 04:48:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories305.7 kcal (15%)

Total Fat29.9 g (43%)

Carbs4.9 g (2%)

Sugars3.1 g (3%)

Protein6 g (12%)

Sodium2492.1 mg (125%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 poundeggplant

buy a nice fat one

2 Tbspsalt

½ cupolive oil

for grilling

¾ cuptomato

finely diced, riped

1 Tbspparsley

chopped

1 Tbspgrated parmesan cheese

2 TbspLemon Olive Oil

black pepper

Freshly ground, to taste, nott too much

0.25 lbFontina cheese

imported, Italian

Instructions

Step 1

Cut the eggplant crosswise at a 45-degree angle into 1/4-inch-thick pieces. This should yield about 8 nice slices (use the ends for another dish). Sprinkle both sides of the slices with the 2 tbsp salt. Place in a large colander inside a bowl and allow to drain for 40 minutes. Rinse, drain well, and pat the eggplant slices dry with paper towels.

Step 2

Heat a stove-top grill to medium-high. Brush one side of the eggplant slices with some of the olive oil and place the oiled side down on the hot grill. Grill until a deep golden brown and tender, about 5 minutes. Brush the uncooked side of the eggplant slices with more oil and turn over. Grill until brown on that side. Remove to a sheet pan to cool.

Step 3

Combine the tomato, parsley, Parmesan cheese, Lemon Olive Oil, and black pepper to taste. Cut the Fontina into thin strips and place it evenly on one half of each cold eggplant slice. Top the Fontina with the tomato mixture to form a half-moon.

Step 4

Place on a serving platter and drizzle with additional Lemon Olive Oil. Allow to marinate for 1 hour at room temperature before serving.