Grilled Eggplant and Smoked Gouda Bruschetta

I know, the title alone makes it sound delicious, right?

As I mentioned in my previous post, I've been trying to cook at least one vegetarian meal a week. I've also been trying to use more seasonal ingredients. This recipe, which centers around eggplant, tomatoes, and the grill, fit the bill perfectly.

It doesn't hurt that these open-faced sandwiches are pretty damned delicious. My dad always hems and haws a bit when I announce that it is vegetarian day, but even he wolfed this down and gave me compliments. The components for this recipe are relatively straightforward and easy to assemble, but once you've sampled the gooey melted cheese together with the tender grilled eggplants and the tomato-parsley salsa, you'll wonder why you never thought to combine them before.

You might not think this is enough for a meal -- "bruschetta" usually calls to mind fancy little hors d'œuve toasts -- but believe me, the combination of the ingredients makes this dish surprisingly filling. If my dad is any indication, it's a pretty great main course option for herbivores and omnivores alike.



GRILLED EGGPLANT AND SMOKED-GOUDA BRUSCHETTA 
serves 4
 

• 1 lb tomatoes, finely chopped (about 2.5 cups)
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 cup + 2 tbsp extra-virgin olive oil
• 1 tbsp white-wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp sugar
• 3/4 + 1/2 tsp salt
• 1 (8-oz) piece smoked cheese such as Gouda or mozzarella
• 4 (3/4-inch-thick) slices country-style bread (from a big, round loaf)
• 2 eggplants (about 1 lb) 

Prepare the grill for cooking over direct heat with medium-hot charcoal, or moderate heat for gas grills.

In a mixing bowl, stir together tomatoes, parsley, vinegar, sugar, 2 tbsp olive oil, 3/4 tsp salt, and pepper to taste. Meanwhile, take 1/2 of your block of cheese (reserving the other half for another use) and shave it into thin slices. If using mozzarella, thinly slice it with a knife.

Brush each slice of bread with about 1 tbsp olive oil. Cut off the tops and bottoms of your eggplants, then cut two 1-inch-thick slices lengthwise from the center of each. (Toss the remainder or reserve it for another use.) Brush both sides of your eggplant slices with your remaining olive oil, then sprinkle them with salt (using about 1/2 tsp altogether).

Lightly oil your grill rack, then grill the eggplant slices, covering them if you're using a gas grill, for 8-10 minutes or until very tender. Be sure to loosen them from the grill with your spatula and turn them occasionally to avoid over-browning or burning. While eggplant is cooking, grill each slice of bread, turning over once, for 1-2 minutes, or until grill marks begin to form. Arrange the toast on a platter and top with your salsa. (Alternatively, you can wait to put the salsa on top of the eggplant, which is what I did.)

Once the eggplants are done, transfer them to a baking sheet and top them with sliced cheese. Return them to the grill and cook, covered for both charcoal and gas until cheese begins to melt, about 1 minute. Transfer each eggplant slice to a piece of toast. Season with pepper to taste, then serve.