Grilled Eggplant with Smoky Tomato Sauce

Ingredients

• 2 medium eggplant
• 4 large tomatoes
• 4 tablespoons olive oil
• 3 cloves garlic
• 2 teaspoons smoked paprika
• 1 cup fresh basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1 cup feta cheese

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F to 450°F).

2. 2

   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides and let sit for 15 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices under cold water and pat dry with paper towels.

4. 4

   In a small bowl, mix 2 tablespoons of olive oil, black pepper, and smoked paprika. Brush this mixture on both sides of the eggplant slices.

5. 5

   Place the eggplant slices on the grill and cook for 4-5 minutes on each side, or until they are tender and have nice grill marks.

6. 6

   While the eggplant is grilling, prepare the smoky tomato sauce. In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.

7. 7

   Add minced garlic to the saucepan and sauté for 1-2 minutes until fragrant, being careful not to burn it.

8. 8

   Chop the tomatoes and add them to the saucepan along with salt and balsamic vinegar. Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens.

9. 9

   Once the sauce is ready, stir in chopped fresh basil and remove from heat.

10. 10

    Serve the grilled eggplant slices topped with the smoky tomato sauce and crumbled feta cheese.

11. 11

    Garnish with additional fresh basil if desired and enjoy!